Orange-Saffron Tofu with Cilantro Pesto

Now that I am done with recounting the Alaskan trip, it's time to get back to what this blog is supposed to be about - food and cooking! Per request of one of my DC readers, Wednesday is going to be Vegetarian Day at GourmetGoddess. Here is the recipe for a simple vegetarian dish that was the highlight of my "Sold!" party in August of 2004.

Orange-Saffron Tofu
One container of extra firm tofu
Juice and zest from one orange
3 cups of flavorful liquid of your choice - either veggie or onion broth or white wine or a mixture
a good solid pinch of saffron
a pinch of salt

Drain tofu. Then slice in 1-inch thick slices (when sliced it should look like a deck of cards). Mix the rest of the ingredients together to form a marinade. Put the tofu in a flat pan and pour the marinade over it, making sure the tofu is covered. Marinate for at least 2 hours. Drain the tofu and pat dry with a paper towel. Spray a non-stick pan or coat it with a little oil on a paper towel (you just want a light coating to help with sticking). On medium high heat, saute the tofu until it has a crispy golden brown outside and is warm on the inside.

Cilantro Pesto
1 bunch cilantro
olive oil
pine nuts
5 large cloves of garlic


This one is a little more trial and error to make. Start with one bunch of cilantro. Wash it well. Then, get a blender ready. Using a knife, rough chop about half the cilantro and place in the blender. Add in a couple of tablespoons of olive oil and start blending. You may also need to add a bit of water now and then. Then add a couple of hand-fulls pf pine nuts and a couple of cloves of garlic. Keep adding ingredients until you have as much pesto as you need and the texture is thick but not a paste. I like mine very garlicky so I add in a lot of garlic, but use your judgement. I like to add a pinch of salt and pepper at the end, to taste.

Spoon pesto over the sauted tofu. Serve with brown rice and vegetable of your choice.

Next week - chipotle lentil and potato ragu...