tofu chorizo

http://www.nytimes.com/recipes/1016639/tofu-chorizo.html

Crumble the tofu as if it were ground or coarsely chopped, then cook it until the water is driven out and you get a result which is very similar to ground meat and which takes on the flavor of whatever was cooked with it.

TOTAL TIME

20 to 45 minutes, depending on desired texture

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 tablespoon garlic, chopped
• Salt and ground black pepper
• 2 blocks firm tofu
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/8 teaspoon cinnamon
• 1 teaspoon cider vinegar
• Chopped fresh cilantro for garnish
• Chopped scallions for garnish

Preparation

1.

Put oil in a large skillet over medium-high heat. Add onion and garlic; sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.

2.

With your hands, crumble tofu into the pan. Cook, stirring and scraping the bottom of the skillet occasionally and adjusting heat as necessary, until tofu browns and crisps as much or as little as you like, anywhere from 10 to 30 minutes.

3.

Sprinkle with the chili powder, cumin and cinnamon; stir and cook, continuing to scrape any browned bits from the bottom of the pan until the mixture is fragrant, a minute or two. Stir in vinegar and adjust the seasoning taste. Garnish with cilantro and scallions and serve with warm corn tortillas or over rice.

YIELD

4 servings

scrambled tofu with tomatoes, scallions and soy sauce

http://www.nytimes.com/recipes/1016637/scrambled-tofu-with-tomatoes-scallions-and-soy-sauce.html

Ingredients

• 2 tablespoons neutral oil
• 1 1/2 cups chopped tomatoes
• Salt and ground black pepper
• 1 pound firm tofu, drained
• 1/3 cup sliced scallions
• Soy sauce

Preparation

1.

Put the oil in a deep skillet over medium heat. When hot, add the tomatoes, sprinkle with salt and pepper and cook, stirring occasionally, until their juices release and they begin to dry out slightly, 5 to 10 minutes.

2.

Crumble the tofu with your fingers and add it to the pan along with the scallions. Cook, stirring occasionally, until the tofu is heated through and dried out a bit, 5 to 10 minutes. Serve, drizzling with soy sauce at the table. Note: To make Scrambled Tofu With Corn, Tomatoes and Basil, use olive oil instead of neutral oil and reduce the amount of tomatoes to 1 cup. Substitute 3/4-cup corn kernels for the scallions and stir in some chopped fresh basil before serving. Skip the soy sauce and drizzle with a little more olive oil at the table if you like.

YIELD

4 servings

tofu escabeche

http://www.nytimes.com/recipes/1016636/tofu-escabeche.html

Escabeche" means brine, or pickle. Change the ingredients of this brine, or marinade, to change the type of cuisine.

TOTAL TIME

About 1 hour and 15 minutes, mostly unattended

Ingredients

• 2 blocks firm or extra-firm tofu
• Salt
• 1/2 cup olive oil
• 1/4 cup red or white wine vinegar
• 1 teaspoon Dijon mustard
• 1 small shallot, minced
• Ground black pepper

Preparation

1.

Heat the oven to 300 degrees. Set the tofu block on one of its sides and cut it in half so that you have two rectangles, each about 1-inch thick. Cut each rectangle diagonally into 4 triangles about 1-inch thick.

2.

Spread the tofu on a large baking sheet lined with parchment and transfer to the oven. Cook undisturbed until the triangles develop a browned crust and start to separate from the pan, 45 to 60 minutes, depending on how dry you want them. You can increase the temperature to 400 degrees for the last 5 to 10 minutes of cooking to brown. Sprinkle with a little salt and transfer the tofu to a platter or gratin dish.

3.

Whisk together the oil, vinegar, Dijon, shallot and a sprinkle of salt and pepper in a small bowl. Pour the vinaigrette all over the tofu, and toss to make sure every piece is coated. Cover and refrigerate for at least 2 hours and up to a day. Serve cold or at room temperature. Note: To make Provencal Tofu Escabeche, skip the vinaigrette and instead, combine in a skillet over medium heat 11/2-cups chopped tomatoes, 1/3-cup chopped pitted olives, 2 tablespoons capers, 1 tablespoon chopped garlic, 1 teaspoon fresh thyme, 1/3-cup olive oil, 2 tablespoons red wine vinegar, ground black pepper and a small pinch of salt. Cook until the mixture is warm and proceed as directed with the rest of the recipe.

YIELD

4 servings