Greek Baked Tofu with Dill and Mustard
I recently tried the recipe for Italian baked tofu in Vegan with a Vengeance, and wasn’t a huge fan. I still want a good recipe for a flavorful baked tofu that can be used for sandwiches, so I decided to try this Greek-style marinade from Modern Vegetarian Kitchen by Peter Berley.
- 1/2 small red onion, thinly sliced
- 3 Tbs. olive oil
- 2 Tbs. white wine vinegar
- 2 Tbs. dry white wine
- 2 Tbs. finely chopped fresh dill
- 1 Tbs. whole-grain mustard
- 2 tsp. mild honey
- 1.5 tsp. coarse sea salt
- 1/2 tsp. coarsely milled black pepper
- 1 pound firm tofu, sliced 1/2 inch thick
- Preheat the oven to 350 degrees Fahrenheit.
- In a bowl, combine the onion, oil, vinegar, wine, dill, mustard, honey, salt and pepper. Lay the tofu slices in a baking dish that can hold them in a single snug layer. Pour the marinade over the tofu.
- Bake for 45 minutes, or until the tofu is nearly dry and well browned.
- Serve hot or cold.
I didn’t have fresh dill so I used frozen dill from the freezer (I froze it last summer, but it was pretty easy to just scoop out a few Tablespoons full). I didn’t have white wine vinegar so used white balsamic vinegar. Otherwise I followed the recipe exactly. I really liked the flavors. I was quite surprised to discover that I couldn’t taste the individual flavors that much, not even the dill. Instead, the flavors all melded together into a single flavor which I’ll call “Greek” for lack of a better word. The only change I’d make is to reduce the salt, as I found the tofu a bit too salty when eating it plain, although I didn’t notice the saltiness when using the tofu as a sandwich filling.
I tried to make this recipe for Derek when I visited him in Germany last week, but I hadn’t posted the recipe yet, so I had to try to remember it. I remembered everything but the white wine and the honey, and I used red wine vinegar instead of white wine vinegar, and added soy sauce by mistake. It was still reasonably tasty but definitely not as good, and not nearly as cohesive. I think the wine is essential, otherwise the tofu ends up tasting too vinegary. Also, the soy sauce veers too much towards Asian rather than mediterranean.
I really like this tofu as a sandwich filling, especially with avocado and julienned carrots. If you don’t have avocado then substitute something else moist and rich, maybe a little cheese or olives or tomato and soy mayo. If you don’t have carrots find something else to fill in the crunch factor, maybe fresh cucumbers or radishes or julienned celery root or bean sprouts.
Peter Berley said,
May 24, 2008 at 2:02 pm
Hello,
glad to hear that you’ve enjoyed my little Greek style tofu recipe. I am going to Germany
next November as a guest chef at The Lust Auf Genuss International Culinary Festival
in Stutgardt. I am wondering how the vegetarian scene is there?
thanks,
best wishes to you
PB