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Pressed Tofu Pepian
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Brief Description
Deliciously spicy but not too hot, this recipe is requested often by my husband.
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Main Ingredient
Tofu
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Category: Vegan
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: jann
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Posted On: Jul 10, 2016
Number of Servings:
Ingredients:
- 1 pounds - Tomatillos Fresh
- 1 - Poblano Pepper large
- 2 tablespoons - Olive Oil
- 1/2 cups - Pumpkin Seeds Raw, Unsalted
- 5 - Peppercorns Whole
- 2 - Allspice Whole
- 1/2 teaspoons - Cumin Seed Whole
- 1 - Onion chopped
- 4 cloves - Garlic
- 1 cups - Cilantro Reserve a little for garnish
- 1 cups - Vegetable Broth
- 1 - Jalapeno Pepper seeded & chopped
- 1/2 teaspoons - Sea Salt
- - Lime Wedges
- - Cooked whole grain Optional
- 1 blocks - Tofu Pressed
Directions:
Press Tofu 4hours or overnight, cut in to serving size pieces. Preheat the broiler, Remove the paper outer layer from tomatillos then rinse in warm water to remove their natural stickiness. Pat dry and cut into quarters. Toss tomatillos, garlic, jalapeno and poblano with half the olive oil then roast in 375 degree oven on a baking sheet for about 10 minutes. Heat a large saute pan over medium heat. Add pumpkin seeds, peppercorns, allspice and cumin seeds and toast for 3 to 4 minutes then remove and set aside.
In the same saute pan heat half the olive oil and add the chopped onions, cook until soft. Place the toasted spices, roasted tomatillos/peppers/garlic, onion, cilantro and salt into the blender with the vegetable broth and blend on high about 30 seconds--making the Pepian Sauce. Heat the remaining half of the olive oil in a skillet and cook the tofu until browned on both sides, about 5 minutes per side. Add Pepian sauce to skillet, covering tofu pieces. Bring to a simmer and cook until Tofu is warmed through. Serve in shallow bowls possibly over a cooked whole grain like quinoa or rice, garnish with lime wedges and reserved chopped cilantro.
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