Invited to a vegan picnic and want to take something to grill? Tofu fillets will be a welcome addition. These fillets are very easy to throw together and make a good appetizer, small plate, or sandwich filling.
Yields 8 pieces
Serves 4
Prep time: 15 minutes
Marinating time: 30 minutes or more
Broiling time: 12 minutes
1 (16-ounce) block of firm tofu
1 small onion or large shallot
1 large garlic clove
5 tablespoons extra-virgin olive oil
½ cup packed fresh basil, oregano, and/or cilantro (any combination, but all three is best)
½ teaspoon salt
¾ teaspoon ground fennel seeds
3 tablespoons red wine vinegar
Dry the tofu by wrapping it in folded paper towels and gently pressing out the excess water, then patting it dry. Cut the block of tofu in half, and then each half into fourths to make 8 slabs. Lay out these fillets in a single layer on a nonreactive baking sheet or in a couple of baking pans.
In a food processor, whirl the onion and garlic until somewhat liquefied. Add the rest of the relish ingredients and pulse a few times until everything is well combined. Transfer the relish to a bowl.
Slather half the relish on both sides of the tofu slabs and refrigerate the remaining relish. Refrigerate the tofu for at least 30 minutes. The longer it marinates, the better, but if you’re pressed for time, 30 minutes will do it.
Broil the marinated tofu fillets for 6 minutes on each side, until lightly browned. Or grill the tofu fillets in a grill pan or on an outside grill.
For a nice fresh herb flavor, serve topped with a dollop of the reserved relish.
For a delicious sandwich, stuff a ciabatta roll with two fillets, some relish, a slice of juicy tomato, and some Giardiniera or one of our other pickles on the side. Or serve the sandwich with a soup, such as Purée of Parsnip, Carrot, and Celeriac. Or serve as an entrée along with Basmati Rice Pilaf and Lemony Roasted Beets.