Tofu is like mushrooms or eggplants. They are very spongy and kind of tasteless. I like that because you can give them practically any taste that you want and if you add a little salsa, relish or pistou then you could end up with a pretty explosive mouthful.
This low method of cooking the tofu infuses the oil in which the tofu cooks and gives it a nice Mediterranean flavor with the cumin, the sweet roasted garlic and the smoky pepper. The pistou complements the dish perfectly bringing all the flavors together.
Serves 2
For the tofu:
Ingredients
4 - 1/2 inch slices of tofu
Olive oil, enough to cover bottom of a medium size skillet
10 medium size garlic cloves, chopped roughly
2 tsp cumin seeds
1 tsp chipolte pepper
4 tblsp fresh cilantro
Salt
Directions
Heat up medium size skillet on med-low heat. Add olive oil. When oil is hot (but not smoking) add garlic. Reduce heat to low and cook for 1 minute. Add tofu. Sprinkle tofu with half cumin seeds, half chipolte pepper, half the cilantro and a bit of salt. Cook on low heat for 10 minutes. Turn tofu, sprinkle with the other half of cumin, chipolte pepper, cilantro and give it a final dash of salt. Cook for another 10 minutes always on low heat. Raise up the heat to medium and continue cooking tofu for an additional 2 minutes on each side to give it a nice golden, crispy crust.
Transfer to plates, drizzle with the infused olive oil from the pan - don't forget any of the crunchy pieces of sweet garlic, they are delicious-. Serve with a green salad, a wedge of lime and spoonful of pistou (recipe follows)
For the Pistou:
Ingredients
1 loose cup of fresh parsley
1/2 loose cup fresh basil
1/2 pint of cherry tomatoes
1/2 cup olive oil
Juice of 1/2 lime (or to taste)
Salt and pepper
Directions
Place all ingredients in food processor and pulse 2-3 times until almost pureed but not quite. I like to keep it a bit chunky.
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