Yield: 8 servings
12 oz. firm tofu, drained, patted dry, cut
into 1-inch-thick slices
1⁄2 cup tamari
1⁄4 cup plump organic raisins
1⁄4 cup sun dried tomatoes
1 shallot, minced
1 tsp. fresh ginger, peeled, minced
1 garlic clove, minced
1⁄4 cup soy flour (reserve 2 Tbsps.)
1⁄4 cup soybean oil
1 Tbsp. vinegar (balsamic or cider)
4 Tbps. extra virgin olive oil
1 Tbsp. salt
4 cups mixed salad greens
1 can white or black soy beans, cooked
2 fresh tomatoes, wedged or sliced
1 fresh avocado,sliced
1 small fresh zucchini
- Wrap tofu in doubled dish towel. Place on work surface. Weigh down with a board topped with food cans or weights for 1 hour. Squeeze towel-wrapped tofu to extract as much liquid as possible from tofu, reserve.
- Roast the whole shallots by placing in pie tin in hot oven, 400°F. , for 20 minutes. Reserve.
- For tofu fritters: In food processor, blend the next 8 ingredients (tamari-soy flour), adding the pressed tofu last, just as all other ingredients are puréed. Season with salt and pepper. Shape mixture into eight equal size fritters or patties. Heat soybean oil in a thick bottomed pan over medium heat. Lightly roll fritters in reserved soy flour, then sauté, cooking until golden brown and heated through, about three minutes per side.
- For the vinaigrette: In a blender, place the roasted shallots and vinegar, then stream in olive oil, season and reserve.
- To serve: Arrange salad greens on chilled plates (8) and garnish with remaining ingredients, dress with vinaigrette or serve dressing on side.
Recipe by John Noel Gilbertson, CEC, Executive Chef, Sanford USD Medical Center, SD, for the South Dakota Soybean Association Pro Chef cooking competition 2006.