Cat makes dinner

By | February 25, 2009

Following my very first entry for this blog, I made a delicious dinner and decided I must share it with you.

My philosophy on food is to do what feels good. I am an advocate for raw foods and living food, but I also like to create dishes that integrate these disciplines with some cook foods, for those who are considering a transition for themselves or others. All the dishes I make are vegan and at least 75% raw.

Here’s how to recreate the tofu dish. It’s pretty fancy and would be great for a veg date at home 😉 I will make a separate video for the Mexi “meat” – it is an easy and delicious spread that will wow any raw foodist or meat eater!

Miso Marinated Tofu
w/ Asian Kale Slaw and Spicy Sesame Sauce
(Serves Two)

7 oz. (half block) Extra Film Organic Tofu
1 garlic clove, chopped
same amount ginger, chopped
1 1/4 tsp Red Miso (Organic, Unpasteurized)
1/4 cup soak water from sundried tomatoes or plain water
1 tsp sesame oil
1 tbsp Bragg’s Amino Acids

Drain the tofu and slice into 1/2 inch thick slices. Place the slices in a glass baking dish. Combine the other ingredients and pour over the tofu. Let the tofu marinate a few hours or overnight (the longer the better). Occasionally flip the slices and baste them with the marinade.

When the slices are done marinating, pre-heat your oven for the lowest setting (or turn on your dehydrator). Pour the marinade and all the little bits of garlic and ginger into a dish and set aside. Bake the tofu in the low-temp oven for about 45 minutes to an hour.

Now, make the Asian Kale Slaw:
4-5 leaves of Lacinto Kale, shredded/julienned
2 tbsp Cold-Pressed, Organic Extra Virgin Olive Oil
1/2 tsp Sesame Oil
1/4 cup Fresh Basil leaves, julienned
1 tbsp Red Bell Pepper, small dice
1 Green Onion, sliced (green part only)
2 tbsp Avocado, small dice

Massage the Kale with the oils, then mix well with all of the ingredients except for the avocado. Once everything is well combined, gently stir in the avocado.

Finally, we have our Spicy Sesame Sauce:
1 tbsp Tahini
2 tbsp seed/nut milk
Remaining marinade
1 Jalepeno, chopped
1/4 EVOO

Blend all of the ingredients in a blender. Keep the blender running and add the EVOO in a thin stream until emulsified and creamy.

Now we’re ready to plate the dish.

Remove a lightly-baked tofu plank from the dish. Place in the middle of the plate and put a small handful of the Kale Slaw on top. Top with another tofu plank and place another spoonful of the slaw on top. A fresh tomato slice and a basil leaf makes a lovely garnish. Put the sauce in a squeeze bottle and squirt it in a elegant fashion about the plate.


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