This Runner's Fuel

I read an article recently that listed 10 things you should change about your diet to improve overall health. One of those things was to eat more like an Okinowan. Okinawan people are among the longest lived people in the world and what do they eat? Grains, legumes, very little fish and virtually no land meats or diary. They also eats large amounts of Tofu. I know I am going to lose some of you right away on the tofu thing, but have you really given it a try? I never in a million years thought that I would actually crave and enjoy tofu as much as I do now. I will agree, however, that it’s all in the way it’s cooked. Bad tofu, is just…bad.

In this recipe, the tofu comes out kind of crisp on the outside and chewy in the inside rather than spongy. The sweetness of the pineapple and the nuttiness of the greens makes this dish absolutely wonderful,very filling and nutritious. It’s pretty too. This recipe came from one of my favorite vegan cookbooks Vegan Yum Yum. You should check out the website, the pictures alone are worth the visit!

INGREDIENTS

• 1 block extra firm tofu pressed and sliced into 8 triangles – my favorite Nasoya extra firm.
• 3/4 pineapple juice (from can of pineapple rings)
• 1/4 cup tamari
• 1 tablespoon seasoned rice vinegar
• 3 tablespoons peanut or walnut oil (split into 1 and 2 tablespoons)
• 1 teaspoon old bay seasoning
• 1 1/2 cups brown rice cooked according to directions
• 2 large bunches of collard greens (or your favorite greens)
• 1/4 cups crushed almonds (or your favorite)
• 1/4 cup coconut milk (Soy will work too)
• 1 tablespoon cornstarch, 1 tablespoon water

DIRECTIONS

Preheat oven to 400 degrees

To make pineapple marinade, mix pineapple juice, tamari, rice vinegar, 1 tablespoon peanut oil and old bay seasoning in a baking dish large enough for pineapple slices. (8×8 works). Place tofu in the marinade so it just covers the slices. Bake for 20 minutes, flipping tofu half way through.

Lightly oil (with additional 2 tablespoons of peanut/walnut oil) a very hot skillet and sear pineapple rings on both sides until nicely browned. Set aside until ready to serve.

Remove tofu from the baking dish and place on a baking sheet lined with parchment paper, reserving the marinade from the baking dish. Increase the oven temperature to 425 degrees and bake tofu an additional 20 minutes, flipping half way through.

Heat greens in the same skillet that you seared the pineapple in. There should be just enough oil to coat. Stir fry until the greens are tender. Add crushed nuts and mix well.

In a saucepan, heat the leftover marinade until simmering. Add coconut milk and cornstarch/water mixture, remove from heat and whisk until thickened.

To serve, plate rice, greens, pineapple and tofu. Top with marinade mixture.

Tip: Tofu can be pressed with a professional press or you can use my method – wrap tofu in paper towels and then wrap in a clean tea towel. Put it on a plate, place another plate on top and weight with a couple of cookbooks. Let sit for at least 15 minutes. This rids the tofu of any excess moisture and will result in a firmer end product.

To get the 8 triangles, cut the block in half to create two square blocks then cut from corner to corner.