Marinate 30 minutes
A. Tofu:
1. Remove the tofu from its package.
2. Place a paper towel on a dish, then the tofu, another paper towel, and set a heavy skillet on top to drain the liquid from the tofu.
3. Set aside for about 15 minutes.
#1 con pimientos rojos
with red peppers
4 crushed garlic cloves (or more to taste)
1 tsp. (5 ml) salt
2 cups (500 ml) lightly packed Italian (flat-leaf) parsley leaves and tender stems, chopped
1/2 cup (125 ml) each: fresh oregano leaves (chopped) and red wine vinegar
1 cup (250 ml) olive oil
1 Tbs. (15 ml) crushed red pepper flakes (depending on your taste for spicy food, add more or less red pepper flakes)
1 package of plain, extra-firm organic tofu
1. Crush the garlic and sprinkle salt over it.
2. Scrape the blade over the garlic a few times, turning the garlic into a paste.
3. Place the garlic mixture into a small bowl.
4. Add the parsley, oregano, vinegar, oil, and red pepper. Stir to combine the mixture.
5. Can be covered and refrigerated for later use.
#2 con chile habañero
with habañero
2 Tbs. (25 ml) olive oil
3 or more crushed cloves of garlic
1 medium chopped onion
1 serrano or habañero chile, stemmed and chopped
2 tsp. (10 ml) turmeric
salt (optional)
1/2 cup (125 ml) organic evaporated milk
1/4 cup (60 ml) organic walnut pieces
1 lime
1. Sauté garlic in the oil on medium-high heat, about 40 seconds.
2. Add onion, chile, turmeric and 1/2 tsp. (2,5 ml) salt (optional). Sauté about 15 minutes.
3. Transfer to a blender. Add organic evaporated milk and organic walnuts.
4. Purée until smooth.
5. Add juice of 1 lime and taste for seasoning.
6. Can be covered and refrigerated for later use.
B. Marinate:
1. Slice the tofu depending on how you are serving it.
2. Marinate in the sauce for 30 minutes.
C. Ready to:
- grill
- stir-fry
- combine with other ingredients
- bake
- raw
- spreads
- dips
- 8. etc.
-modified Latin Grilling by Lourdes Castro
