By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner
Catnip is a lovely and easy to grow herb. In addition to attracting cats and butterflies with its fragrant blossoms, it may also have some insect repellent properties. Historically, it was enjoyed as a calming tea in times of stress or stomach discomfort. (Editor’s note: Personally, I enjoy the flavor of the tea, too.) You can get creative with catnip, swapping it in for oregano, basil, or mint in a variety of recipes for a pleasant and unique flavor substitution. If you are interested in participating in future installments of this series you can sign up at the CRDL.
Italian-style Tofu Steaks
Ingredients:
- 8-12 ounces firm or extra firm tofu*
- 1 1/2 Tbsp soy sauce
- 1 Tbsp water
- 1/2 Tbsp olive oil
- 1 tsp dried catnip
- 1 tsp balsamic vinegar
- 1/2 tsp dried basil
- 1/2 tsp garlic powder or granules
- optional, cayenne or chili crisp to taste
Cut the block of tofu into four flat ‘steaks’. While not strictly necessary, drying and/or pressing the tofu to remove excess liquid will help it take up the marinade faster. The simplest way to do this is to place each slice of tofu between two layers of paper towels (or clean, lint free, cotton towels) and to press down gently but firmly. Once this is done, combine all the other ingredients in a bread pan or zip bag. Place the tofu into the marinade, gently turning or tipping it to ensure that every surface is well covered. Let the tofu marinate for at least 15 minutes, longer if possible. (Note: I cooked mine in two batches, one after an hour and one after eight hours. The longer rest did result in a more flavorful finished dish.)
When you are ready to prepare the tofu, heat a skillet to medium high heat and lightly spray or brush with some additional olive oil. Cook the ‘steaks’ for two minutes on each side until lightly crispy and heated through. I served these as-is with a vegetable on the side. If you want to use them in rice dishes, pasta, or a wrap, I would suggest cubing the tofu before placing it in the marinade for even flavor distribution on all sides.
*This same marinade could be used on mushrooms or chicken if desired.
No responses yet