HOME, Brooklyn: A couple nights ago I conquered Chile Roasted Tofu and Watermelon Slab, adapted from The Modern Vegetarian by Maria Elia. This photo is totally ripped off from her book since my camera is busted, so consider this the appropriate photo credit as due. I wont review the book too thoroughly here and now, but it is definitely a vegetarian cook book, do not buy this book if you are vegan or a meat eater – it is completely worthless to either of those preferences and relies heavily upon doing entree-like things with fruit. Which is ok once in a while, like maybe for appetizers, but it really gets kind of annoying and actually hardly fills you up and does not stick to your bones for more than say, 10 minutes.
1 package of tofu (cut into 1″ thick rectangle slabs)
1 teaspoon chile flakes (if your in it to win it, this will be homegrown)
2 healthy handfulls of baby greens (i used a mix of oriental, beets and radish)
3 tablespoons roasted pine nuts (optional)
olive oil, red wine or vinegar, salt and pepper – all at hand
1/4 watermelon, cut into 1/2″ thick slabs to match tofu, refrigerated
Preheat oven to 375.
Cut a large sheet of foil and spread on a cookie sheet. Arrange a layer of tofu slabs and drizzle with olive oil and a generous shake of salt (the saltiness cuts the heat of the chiles, so dont be shy.) Sprinkle with a few chile flakes and fold the edges of the foil over and crease closed into a loose parcel. Place in oven and bake for 16 – 20 minutes.
In a bowl on the side toss your baby greens and pine nuts with a splash of olive oil and red wine (I prefer red wine to vinegar because it is less abrasive and doesn’t dominate the way vinegar tends to do.) I also like to add a twist or two of fresh pepper and a pinch of salt. It’s okay if this ends up being a little liquidy because the juices will contribute nicely to the end product. You could also add cilantro or sprouts here, if you like that kind of thing.
Once you have removed the tofu cutlets from the oven, assemble quickly. Pile the baby greens on top of the chilled watermelon slab and place the roasted tofu ontop. Drizzle with olive oil, serve immediately.
It’s not bad.