Yes, fried tofu rises in the ranks to achieve elegance! The salty  crispiness of some edges of the Silken tofu against the unsalted spinach and tangy of the creamy Sabra roasted pepper hummus achieves perfection!

Serves 3

16 oz. bag fresh prewashed spinach, steamed in a little water till wilted, then drained in colander to remove excess liquid – set aside

12.3 oz. extra firm Silken tofu, rinsed and cut into 24 cubes

2 T. extra virgin olive oil

1 t. salt

1/2 t. dried oregano

sprinkling of garlic powder

2 T. prepared yellow mustard

10 oz. container Sabra Roasted Red Pepper Hummus

fresh cracked pepper

additional drizzle of extra virgin olive oil

Cook spinach and set aside in colander to drain.

In large cast iron skillet, over medium heat, place olive oil, 1/2 t. of the salt, oregano and a sprinkling of garlic powder. Swirl around pan, then add tofu cubes. Cook till lightly browned in spots.

Turn cubes, add 1/2 t. more salt, then saute till some more edges become just a little crispy and lightly browned.

Add 2 T. mustard to skillet. Immediately remove from heat, then using pancake turner lift and turn till mustard evenly coats the cubes. It’s okay if a few tofu cubes break a little around some edges.

Assembly: On each serving plate, mound a portion of spinach. Place a serving of fried tofu on top of spinach, while scraping the crispies from bottom of skillet (these are delicious) then top tofu with 3 T. hummus. Drizzle each serving with a little extra virgin olive oil, sprinkle with cracked pepper and serve.

Notes: Wow!  For the elegant texture we need to use Silken tofu rather than the water-packed variety.



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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