Paprika Tofu and Couscous Salad

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!


3 Comments on “Paprika Tofu and Couscous Salad”

  1. Mari says:

    I was always a believer of marinating my tofu until recently. I’ve been cooking it straight out of its liquid in a super hot nonstick w/ olive oil and sometimes a little butter. Salt it well immediately, turn it when it browns (it will cook as usual). Add a sprinkle of flavoring liquid after the tofu has mostly dehydrated and it will reabsorb it (soy, vinegar, whatev). Cook until the liquid is g0ne. Then toss it in some sort of sauce that includes some sugar. It will be crispy like you dredged and deep fried it… only you didn’t… only the oil you needed to start it.

    And it will have flavor. I’m only going to marinate for grilling and baking from now on.

  2. Jenny says:

    Tofu under the broiler is fast and tasty too. You can brush it with some sort of marinade, or just oil and salt. It takes about 20 minutes for it to brown and crisp a bit on the edges.

  3. eric says:

    Personal fave: brush with oil; liberal amounts of seasoning salt (yeah, as in fried chicken); on the grill for 10-ish minutes on each side; bbq sauce at the end. Hard to believe it’s tofu.

    Caveat: you gots to use super-firm tofu or it’s just squishy and falls apart. (And feels gross in your mouth.)

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