Paprika Tofu and Couscous SaladPosted: May 18, 2010
Sometimes we want to cook some tofu, but we haven’t had time to marinate it. Un-marinated tofu, well, it’s not that fun. This tofu only sat in a marinade of olive oil, red wine vinegar, salt, pepper, and paprika for about an hour. In my experience, this isn’t long enough for tofu to absorb much flavor. But then I decided to bake the tofu in a cast iron skillet (at 400), with a layer of thinly sliced onions covering the entire thing. This turned out amazing – the juice from the cooking onions basted the tofu throughout the cooking and the sweet notes in the onion and the paprika worked great together. We really need to try this cooking method again (maybe with the paprika again).
…in fact, a last-minute Google search reveals that this is basically the recipe for paprikash. Yeah, but, I still discovered it!
Also featured here, an Israeli couscous salad, made with zataar, chopped cilantro, and red peppers. Also good!