Sunday, November 15, 2015

Maple-mustard tofu with steamed swiss-chard

It’s hard to find the words to post about the health benefits of plants given the recent events. These types of events tend to eclipse everything else that we have going on in our lives.     

But they also force us to focus on what is actually important.

For me, one of the major reasons I’m a vegan, and proud to use that word, is because it means I abhor violence.

When we consume animals, we are supporting an industry of violence. When we consume animals, we invite that violence into our lives. When we consume animals, we accept violence and even worst we make it acceptable.

When we change our habits, not just what is on our plate, but also in our soap, and in our closets, we are sending a powerful message to the world.

That message is a desire for peace.


This is a simple but elegant dish that comes together really nicely. It doesn’t require a big introduction, but it is certainly a satisfying dish that has even won over stubborn meat-eating Argentines.

The best thing about this is how simple it is, but none of your guest need to know.

Maple-mustard tofu with steamed swiss chard

1 block of extra firm tofu
1 bunch swiss chard
1 table spoon black sesame seeds

Maple-mustard marinade for the tofu
¼ cup water
4 tbsp of Dijon or yellow mustard
2 tbsp of maple syrup
1 tsp soy sauce
½ tsp cumin

First drain the tofu. Since I still live in the 90s, I typically place the block of tofu between two plates for an hour or so, to squeeze all of the water out of it. But a tofu press is suppose to much better at this.

While the tofu is draining, place all of the marinade ingredients in a bowl and whisk them together. The marinade should be sticky but smooth.

Once the tofu is drained, cut it into 1x1 inch blocks and add it to the bowl of marinade.

Toss it so the tofu is evenly coated and place it in a glass pan or cookie sheet. (I normally use parchment paper)

Bake in the oven for 25 minutes on 325 flipping once halfway through to ensure it cooks evenly.

While the tofu is baking, wash and chop the swiss chard.

Place it in a steam basket and steam for 5 minutes or until bright green. Don’t over cook it as it will become very soft.

When the tofu is golden brown, remove from the oven and sprinkle it with black sesame seeds.

Serve it on top of the swiss chard. Feel free to add any left over marinade as a dressing for the dish.

Serve either hot or let cool and serve at room temperature. 

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