This Can't Be Tofu! (9 page)

1
Drain the tofu, place it in a clean kitchen towel, grab the corners, and twist firmly to force out the water so that it won’t dilute the dressing. Put the tofu in a bowl with the eggs, if using.

2
Add the remaining ingredients and work together with a fork. Taste and adjust the seasonings, if necessary, so that they’re bright and lively.

Fresh oregano, garlic, almonds, and Parmesan make a lively coating for fried tofu. Delicious in a sandwich with thick slices of ripe, juicy tomatoes
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1.
Drain the tofu, slice it crosswise into 6 pieces, then set on paper toweling to drain.

2.
Coarsely chop the oregano, garlic, and nuts, then put them in a mortar or small food processor with ½ teaspoon salt and ¼ teaspoon pepper. Pound or process to make a paste, then add the 3 tablespoons olive oil.

3.
Remove the tofu from the towels, season lightly with salt, then rub the pesto onto both sides. Combine the cheese and bread crumbs, then press them into the tofu.

4.
Heat a nonstick or cast-iron skillet and coat generously with olive or vegetable oil. When hot, add the tofu. Fry on both sides over medium heat until golden and crisp.

In about 15 minutes you can go from looking at a carton of tofu to sitting down to a savory hot sandwich. What’s inside it? Sautéed onions and mushrooms covering golden tofu glazed with Worcestershire sauce or A-1 sauce, if you prefer
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1.
Slice the tofu crosswise into 8 pieces, slightly less than ½ inch thick. Set them on paper towels and blot. Don’t worry about the tofu getting really dry. It will dry as it cooks.

2.
Heat a large cast-iron skillet. Brush with 2 teaspoons of the oil and add the tofu. Cook over medium-high heat until golden, about 6 minutes on each side. Douse with the Worcestershire sauce and turn the tofu once. Continue frying until the sauce is absorbed and the tofu is laced with a fine glaze. Turn off the heat and season well with salt and plenty of pepper.

3.
While the tofu is cooking, place a 10-inch skillet over high heat and add the remaining oil. Add the onion and mushrooms. Sauté until seared and nicely browned, 5 to 7 minutes. Season with salt and pepper.

4.
Toast the bread or not, as you wish. Cover with mustard and horseradish (fresh tomatoes and mayonnaise would be good here as well), add the tofu slices, top with the onions, close, press, and dig in.

Here’s an instance where you won’t know there’s any tofu present. I shape the falafel patties a little more thinly than usual so that any extra moisture from the tofu cooks off. Eat these as you would any other falafel—in a pita sandwich, on a plate with a salad, with yogurt and tahini, or the
Yogurt Sauce with Cayenne and Dill
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1.
Place the falafel mix into a bowl.

2.
Puree the tofu with the water in a food processor until smooth, then stir it into the falafel. Let it rest at least 15 minutes.

3.
Film a cast-iron or nonstick skillet generously with olive oil. Divide the batter in half, then each half into sixths; doing this by eye is fine. Shape into patties about ⅜ inch thick, cook over medium heat until browned. Turn and cook the second side until browned. Serve right away.

MAKES ABOUT 3 CUPS, ENOUGH FOR 3 SANDWICHES
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Full of big flavors, quick and easy to assemble, this is based on an Indian recipe called paneer bhurjee. Serve with chapatis or tucked into whole wheat pita bread with a dollop of chutney and thick yogurt—an unusual and very good sandwich
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1.
Crumble the tofu onto a cloth towel, then gather the ends and twist firmly to get rid of any excess moisture. The tofu should be fairly dry for this dish. Turn it into a bowl and toss with half the turmeric, the lime juice, and a few pinches of salt. Set aside while you prepare the rest of the ingredients.

2.
Heat the oil in a sauté pan and add the ginger, chile, and garlic. Sauté over medium-high heat for 2 minutes or less, if the garlic begins to color. Add the cumin, onions, remaining turmeric, and cayenne and cook, stirring occasionally, until the onions are soft, about 5 minutes.

3.
Add the tomatoes and raise the heat, stirring and cooking until the juices have disappeared, then lower the heat and add the tofu. Season the dish with ½ teaspoon salt or more to taste, and cook until the tofu is heated through, 3 to 5 minutes. Stir in the cilantro, sprinkle with the masala, if using, and turn into a serving dish. Serve hot or at room temperature.

These are light and almost fluffy, but if you prefer a denser texture, use cooked brown rice or bulgur in place of the bread crumbs. Begin by pressing the tofu to eliminate the excess moisture. Serve the croquettes on English muffins with mustard and a little mayonnaise
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1.
Wrap the tofu in a clean dish towel and place it on a cutting board that’s tilted toward the sink. Place a heavy object on top and set aside to drain while you prepare everything else.

2.
Heat the oil in a wide nonstick skillet. Add the onion, marjoram, and thyme. Cover and cook over medium-high heat, stirring frequently, for 5 minutes. Add the mushrooms and cook over high heat, stirring more frequently, until the mushrooms have reabsorbed any liquid, about 8 minutes. Add the Worcestershire sauce, soy sauce, and garlic. Stir rapidly for a minute. If the garlic begins to darken, remove the pan from the heat. Scrape the onion-mushroom mixture into a bowl. Add the ground nuts, bread crumbs, and mustard.