
Cornmeal Crusted Tofu
(inspired by a recipe in Veganomicon by Isa Chandra Moskowitz)
Begin Oven at 350 degrees
End by toasting on broil
1 lb extra firm tofu (drained/pressed/frozen/thawed completely)
1 c. unsweetened organic soy milk
2-3 tbsp. cornstarch or arrowroot
1 c. yellow cornmeal
1 tbsp. Tajin original (found in produce - a blend of dried chiles, lime, and salt)
1 tbsp. cumin
zest of 1 lime
Slice the tofu into twelve planks. Combine soymilk and cornstarch or arrowroot until well blended. In a separate bowl, combine cornmeal, Tajin, cumin and lime zest. Dip tofu planks first in soymilk mixture and then in the cornmeal mixture and place in an oven safe baking dish. Bake at 350 degrees for approximately 30 minutes, then switch oven to broil to toast the cornmeal.
Serve wrapped in lettuce leaves with tomato slices, avocado, onion, and fresh jalapeno slices and/or salsa.
**for a more traditional Southern flavor, season with poultry seasoning and omit the Tajin, cumin, and lime zest. Serve with rice and a bean gravy, plus a vegetable side!**
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Black Beans
1 lb black beans (soaked overnight & drained)
1/2 c. chopped onion
5 cloves garlic, chopped
1 jalapeno pepper (deseeded and chopped)
1 tbsp cumin
1/2 c. red wine
juice of 1 lime
sea salt & black pepper to taste
Dry saute'/sweat the onions, garlic, and jalapeno until they begin to caramelize. Deglaze with wine. Add beans and spices except salt. Save lime juice until just before serving. Cover beans with water to no more than 1" above the beans. Cover with lid and simmer until beans soften. Add salt to taste. When ready to serve, squeeze in the lime juice and stir.