Friday, August 27, 2010

Southern Tofu on a Corn Cake

I can't help myself, I have made this twice already this week! It's really just a version of my Memphis BBQ Tofu, but with fresh garden ingredients that give it a more refined and delightful taste. It is sweet and sour with a touch of hot, and goes perfectly with the hearty and slightly sweet corn cake below. I served this with a side of greens and some fresh garden produce. The corn cakes are from the August 2010 issues of VegNews (anyone see me listed on the last page as a Top Ten blog?) and are only adapted slightly because I did not have all the ingredients.

Southern Tofu
INGREDIENTS
- 1 pkg firm tofu, diced
- 2 tbsp margarine
- 2 tbsp oil
- 1 large sweet onion, diced
- 2 cloves garlic, chopped
- 1/2 green pepper, small dice
- 1/4 cup bourbon
- 1/2 cup brown sugar, packed
- 1 tbsp apple cider vinegar
- juice of 1/2 lemon
- 2 large tomatoes, finely chopped
- 1 tsp paprika
- 1 tsp mustard
- hot sauce to taste
- 1/4 cup ketchup (more as needed)
- salt to taste
- chopped parsley to garnish

METHOD
Prepare tofu however you see fit. You could leave it raw, but I fry it up in a touch of oil over med-hi heat, turning regularly to get a nice golden colour on each side and to give it a more chewy texture.
1. Heat margarine and oil in a large saucepan over medium heat. Add onions and cook for 10-12 mins, stirring regularly, until beginning to get golden on the edges. Add garlic and cook 1 min, then add green pepper and cook 2-3 mins, until starting to soften.
2. Add bourbon to the pan and mix well, letting it cook down a bit (just a min or two). Add brown sugar and bring to bubbling. Let cook for 2 mins.
3. Add vinegar, lemon juice, tomatoes, paprika, mustard, and hot sauce. Bring to bubbling, then reduce heat, and let simmer for about 5 mins, letting tomatoes cook down a bit. Add ketchup to thicken, and season to taste. Add tofu back to the pan and stir to coat. Cook a few mins to heat tofu back up and absorb some sauce. Serve over corn cake and garnish with parsley.

Corn Cakes
Makes 6
INGREDIENTS
- 1 cup cornmeal
- 1 1/2 tsp baking powder
- 1 tbsp ground flax seed
- 2 tbsp sugar
- 1 cup + 2 tbsp boiling water
- 1 tbsp canola oil

METHOD
Heat a thin layer of oil in a frying pan over medium to med-hi heat
1. Whisk cornmeal, baking powder, flax, and sugar in a medium bowl. Add boiling water and mix until just moistened. Add canola and stir to incorporate. The batter will thicken a bit as the cornmeal absorbs more water, so add more water if needed.
2. Spoon equal portions of batter into the hot oil, and press into patties. (This is what the original recipe calls for, but I actually found it easier to wet my hands and pat the dough/batter into patties). Cook for 2-3 mins each side, until golden, then drain on paper.

11 comments:

Ali - YumVeggieBurger said...

that photo is positively mouth-watering!

Dianne said...

I have some polenta to use up; I might just make these corn cakes! And yes, I did see you listed; congrats!

TheSweetestVegan said...

Looks good, you have inspired me to make some corn bread

Spencer said...

This was great! Love the combination of the tofu with the corn cakes. The smell throughout the cooking process was intoxicating, especially after adding the bourbon. I will probably be making it again within the week.

Chanda M. DeFoor said...

You are one of my heroes! I love looking at your posts and admiring the beautiful food. Thanks for sharing it with us.

Vegan in Vegas said...

Just finished the dishes, and I want to tell you what an amazing Labor Day meal that was. We're not big fans of tofu around here, but I figured that sweet corn cake would cushion our reservations. It did. Delicious--start to finish. Even cooking the sauce tasted good.

I've been reading your blog everyday for a month, checking it on my phone when I get a few minutes during the day to think about what to make for dinner. Your recipes are clearly written, never thick and wordy, and your menus are realistic for busy families. Keep it up.

Lisa said...

This looks really good. I can't wait to try it.

Anna said...

I made this last week and I"m going to make a double recipe when my parents come down on Friday. What an absolutely divine dish! I did cut the brown sugar in half. We're both trying to avoid sweets and I was afraid that much sugar would reignite our collective sweet tooth.

Lily said...

This was absolutely delicious! The sauce is so perfect, and the vegetables go really well with it, along with the tofu. We ate this with fried ready made polenta (as we couldn't find any ground stuff in Tesco; I think we got confused what cornmeal was in British English!) and the polenta had a interesting taste and texture, but still went really well with the sauce.
Thank you, Vegan Dad!

Kristin said...

This was one of mine, and my husbands favorite vegan dished EVER! The bbq was perfect. Sweet, and tangy and oh so yummy. He took left overs into work and people were drooling over the smell. He loved it too much to share though, lol.

I will be making this often and sharing with friends and family too! Thanks!

Oh and congrats on appearing in Veg News! Awesome!

Sara said...

i have just discovered your blog and absolutely love it! been on for like 10mins and already found at least 10 vegan recipes I have never seen before :) what wonderful inspiration, thank you!!