Messy bedrooms and conflicting work schedules aren’t the only things I have to look forward to this summer. My daughter came home from college this week declaring she’d no longer eat “anything with a face on it.” Sigh. Not good news for parents who think summer was made for throwing chicken and burgers on the grill!
At least we can agree on one alternative protein source that’s cheap and relatively easy to cook (hint, hint): Tofu.
This nutritious, wonderfully tasty salad makes a great dinner for busy families looking to connect. “It’s quick enough to make while talking about the highlights of your day,” write Annie and Dan Shannon in “Mastering the Art of Vegan Cooking,” “and easy enough that you can actually listen to what the other person is saying while you make it.” In other words, the perfect dish for kids to make mom after her hectic day at the office.
Pan-Seared Tofu with Arugula, Capers and Tomatoes
3/4 cup white wine
1/2 tsp. onion powder
2 Tbsp. olive oil
16-oz. package extra-firm tofu, drained and cut into 10 to 12 thin slices
1 cup cherry tomatoes, halved
1/4 tsp. red pepper flakes
2 cups arugula leaves (I doubled this amount)
1/4 cup vegan or regular margarine (I used real butter)
Juice 1 lemon
1 Tbsp. plus 2 tsp. drained capers
2 cloves garlic, minced
Sea salt and crushed black peppercorns
In your largest cast-iron skillet, heat white wine, onion powder and olive oil over medium heat. When wine begins to bubble, carefully add tofu slices, tomatoes and red pepper flakes. Cook for 2 minutes, then flip the tofu so it browns on the other side.
Arrange 1/2 cup arugula on each of 4 plates like a little nest. Once tofu and tomatoes have a nice sear on both sides, place an equal amount in the arugula nest on each plate.
In hot skillet, melt margarine. Whisk in lemon juice, capers and garlic. Give sauce a quick taste test, then add salt or pepper as needed. Drizzle lemon and caper sauce over tofu right before serving.
Makes 4 servings.
— “Mastering the Art of Vegan Cooking” by Annie and Dan Shannon (Grand Central Life & Style, May 2015, $25)
About the Author
