Sometimes I like to add a bit of heat to my dishes. If I’m making Sonoran Quinoa cakes, or Tofu Chili Tacos, this is a sauce I like to have ready on the side. It’s great with rice and beans, or mock chicken fajitas, and other delicious dishes you can think of. Just remember, it comes out hot, hot, hot!
Sauce pan, blender.
Beware the heat! Tomatillo Sauce
- 8-10 tomatillos, husked
- 4-5 jalapenos
- 1/2 yellow onion, rough chopped
- 2-3 cloves of garlic
- 1/2 bunch Cilantro, stems removed & cleaned
- 1 tbsp Lime juice
In a pot of boiling water place tomatillos, jalapenos, onions and garlic. Cover and boil on a low-medium heat until jalapenos are tender.
Drain and reserve liquid. Place all the ingredients in the blender with some of the reserved liquid. Puree until the sauce is smooth.
Heat up a saute pan and add the Tomatillo Sauce. Cook the sauce for 10 to 12 minutes, or until it turns a deeper green. This will intensify the heat of the chilis and the lime juice. If the sauce thickens too much, add a bit more liquid to thin it out.
Remove from heat and cool down. Pour into an airtight bottle and refrigerate.
Serve on tofu, seitan, or tempeh. Goes great with fish as well.
Marinades can make all the difference in the way food tastes. A good Vinaigrette adds the necessary acids to balance flavors of vegetables and fruits. Mastering this aspect of cooking can help a cook go a long way in being dearly loved by friends and family, for the food of course.
This is one of my standard dressings in the refrigerator, in case I need to flavor tofu, or spike a salad. You can’t go wrong with limes and cilantro.
Tools: A blender, a bowl, a citrus juicer (if your hands can’t squeeze the limes), a clean bottle, a funnel.
Recipe Wednesday: Lime Cilantro Dressing
- 6-7 limes, juiced
- 1 bunch cilantro, roughly chopped
- 2-3 cloves garlic
- 3 tbsp Apple cider vinegar
- 3/4 cup Olive oil
- S & P to taste
Put all ingredients except olive oil into the blender and blend on high speed. Slowly add in the olive oil in a steady, thin stream so that the dressing emulsifies. Add salt & pepper to taste. Pour into bottle using the funnel. Use to marinade tofu, and pour onto salads.
I’ve been making these Cutlets for several years now. You can use just about any marinade that you want, but in the process I discovered that the Orange Cumin Marinade is the best for these juicy and delightful cutlets. My family loves them even just to snack on.
It’s great to get everyone out gathered by the grill, swimming, and anticipating this dinner.
Tofu Cutlets with Orange Cumin Marinade
- ¾ cup Orange Juice reduced by half
- 1/3 yellow onion, diced
- 1 tbsp ground cumin
- 1/8 cup Rice wine vinegar
- 1 cup Olive Oil
- S & P
- 1 lb Tofu
To make the Marinade:
Heat up orange juice in a sauce pan, and reduce by half. This will intensify the orange flavor and bring out the sweetness in the juice. Cool before blending.
Place onion, cumin, and rice wine vinegar in a blender, with a few drops of water and puree. Add in the cooled orange juice. Slowly, a few drops at a time add the Olive oil. Once the dressing begins to emulsify, you can start a steady stream until all the oil is blended.
To prepare tofu cutlets:
Cut in half, wrap in paper towel, and place heavy objects on the tofu to press the water out.
Once pressed, place tofu into a container, add marinade, dress tofu thoroughly, let marinate overnight, if not, give the tofu at least 2-4 hours to absorb the flavors of the marinade.
When the tofu is ready, fire up a grill and oil it down. Get it nice and hot. Place the cutlets on the grill, it will take a few minutes for each side, turn the tofu to make diamond marks if you are feeling creative. The act of grilling will lock the juices of the marinade into the tofu. Remember to baste the tofu with the remaining marinade while it's cooking.
Serve with grilled veggies, or even a snappy salad.