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Oct212013

CHILI ROASTED TOFU WITH MINTED POMEGRANATE RELISH

CHILI  ROASTED TOFU WITH MINTED POMEGRANATE RELISH . sprouted kitchen

I was rebaptized into cooking after a four-week strike this past weekend.  My strike included lots of waffles, scrambled eggs and frozen pizza with a liberal amount of greens on top so I don't feel *quite* as bad. We had a long-planned dinner party/photo shoot for the cookbook so I was actually left with no choice. It's a two man show over here, and one was occupied with stringing mini lights and photographing things, so table setting, shopping, prep, cooking, serving and cleaning for 10 is on me. That is not a complaint, it is really some sort of exhaustive rush. I truly do enjoy it. I just hope to have the funds and yard to do it more often in the future, it makes me so happy. My parents have a lovely space I can borrow for now. There is a chill in the air and the sun is setting quicker and earlier but it was still every bit as rewarding as always. Something about working your buns off and sharing the fruits of your labor with people you love is pretty special. I know I've said it before and it likely won't be the last time. Be warned. When I sign cookbooks, my line is "wishing you many great meals in good company." It got repetitive the more I wrote it, but never cheapened. The feeling I feel when I have a table speckled with food and friends, that is every sort of fullness for me and I wish that for other people. Sometimes the candles and flowers and twinkle lights, but sometimes just the gathering. The paper plates and chairs from around the house and overly simple foods - maybe even frozen pizzas with greens. It's the good stuff.

Pomegranates easily fall into my dozen favorite foods. Little plump jewels of tart-sweet juice and crunch. Just as tasty as they are gorgeous. I fell into the recent Thanksgiving issue of Bon Appetit, saw this minted pom relish and went through the contents of a meagerly stocked fridge to see how I could use it. I have a pomegranate and mint! I'm so close to something that resembles a meal. The recipe originally suggests this for your holiday turkey, so I suppose a number of proteins could do here. I'm just grateful to have something quick, easy and colorful for an easy fall dinner. 

CHILI  ROASTED TOFU WITH MINTED POMEGRANATE RELISH . sprouted kitchen

CHILI ROASTED TOFU WITH MINTED POMEGRANATE RELISH // Serves 2

Pomegranate Relish adapted from Bon Appetit November 2013

Below will yield enough millet and tofu for two but the relish enough for four. You could halve it, or keep the extras on hand. I made a rogue quesadilla with a brown rice tortilla, lentils, goat cheese and some relish that I thought was pretty tasty. Or I'm thinking it could be a lovely cocktail mix-in or garnish as well.  

  • 1 14 oz. pack extra firm tofu, drained and pressed in a dishcloth
  • 1/2 cup millet or quinoa
  • 1 cup low sodium vegetable stock
  • 2 tsp. chili powder
  • pinch of smoked paprika
  • 2 tsp. grade B maple syrup
  • 1 Tbsp. orange juice
  • 1 Tbsp. extra virgin olive oil
  • 1/2 tsp. sea salt
  • 1 pomegranate, seeded
  • 1 shallot, finely minced
  • 1 Tbsp. orange or tangerine zest
  • 1/2 Tbsp. fresh orange or tangerine juice
  • 2 Tbsp. finely chopped mint leaves
  • salt and pepper

 1 avocado, diced

CHILI  ROASTED TOFU WITH MINTED POMEGRANATE RELISH . sprouted kitchen

Wrap the tofu in a paper towel or dish cloth, and leave a heavy item on top for at least 15 minutes to press out excess moisture. 

To make the tofu marinade, mix the chili powder, paprika, maple, orange juice, olive oil and salt together. Cut the tofu into 1/2'' slices and put them in the marinade, turning over a few times to coat. Let it sit for at least 10 minutes, up to overnight. 

Rinse the millet in a fine mesh strainer and add it to a pot over medium heat. Add the broth, bring it to a boil, turn it down to a simmer, cover and cook for 15 minutes until liquid is absorbed. Give it a fluff with a fork, turn off the heat, cover and let it sit. 

To make the relish, mix the pom arils, shallot, citrus zest and juice and a pinch of salt and pepper together. Add the mint and stir to mix. You could add a dash of olive oil if it looks dry. 

Preheat the oven or toaster oven to 425 and line a baking sheet with parchment. Arrange the tofu slices on the tray and bake for 20-25 minutes until edges are browned. 

Stir in a pinch of salt, pepper and drizzle of olive oil into the millet. Serve each dish with the millet, a few slices of tofu, a scoop of the relish and diced avocado on top. 

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Reader Comments (46)

Great combination, jewels on a plate!

October 22, 2013 | Unregistered Commenterthecitygourmand

I can't wait to try this! What a colourful recipe!

I just woke up but I kind of want a bite o this right now. The tofu, pomegranate, and avocado look so good together!

October 23, 2013 | Unregistered CommenterMarygrace Taylor

Such beautiful photos. I fall into the trap of eating pomegranate on sweet things all the time but it's such a lovely burst of juiciness with savoury too.

October 23, 2013 | Unregistered Commenterthelittleloaf

So lovely, as always :) And in the grand scheme of things, a few less-than-impressive meals are worth the time spent doing what makes you truly happy. Cheers!

i am loving the pomegranate!! ... all the good things packed in those guys basically make it so that frozen pizza never, ever happened. ; ) this looks incredibly tasty!

October 23, 2013 | Unregistered CommenterJessica (bakecetera)

This looks like the perfect holiday meal--red & green--so pretty! I always love your fresh take on food. Love it.

October 23, 2013 | Unregistered CommenterJanae @ bring joy

I love your take on simple recipes and pictures are gorgeous as always!

October 23, 2013 | Unregistered CommenterMedha

Ahhhhh, classic Sara :)

Welcome back, and with what a flourish. We just devoured a block of tofu last night, and while I'm not sure my kiddos will go for the spice, I certainly will, and won't forget this.

And the relish? Oh, my.

xo,
Molly

October 23, 2013 | Unregistered Commentermolly

This looks sensational. I love pomegranates and I love tofu, but have never thought to eat them together.

October 23, 2013 | Unregistered CommenterSkye

Beautiful shoot - pomegranates are soo pretty!

October 23, 2013 | Unregistered CommenterKatrine

I have an unused pomegranate sitting in my fridge as we speak. I think I now know what to make with it!

Beautiful dish!

Minted pomegranate sounds wonderful. I am excited to see pomegranates in the stores again. My son's favorite.

October 23, 2013 | Unregistered Commentersandra

How incredible does this sound? I'm so used to little pom arils being the afterthought sprinkle kind of thing on an autumnal or wintry plate. Love how completely present they are here with the tofu. Really thoughtful combo, lady. And your musings on entertaining and bringing others into your life through food are always, ALWAYS so welcome. xo

October 23, 2013 | Unregistered CommenterLaura

love this, so pretty! That minted pomegranate recipe jumped out at me too!

I so admire your approach to entertaining because I totally struggle with it. I work my buns off but then I secretly want everyone to go home so I can just lay down :)

October 23, 2013 | Unregistered CommenterJeanine

This looks delicious! All the brightness and beauty of sharing a plate of something delicious with someone you love.
Whether I am sitting at a fancy starched tablecloth restaurant table, or around milk crates with plastic plate in hand, I love the company of my friends when we get the chance to gather for a meal, and it is this that nourishes me even more than whatever we are eating. I am hoping this summer that we will have even more opportunity to come together and celebrate life.

October 23, 2013 | Unregistered CommenterAmy

Pomegranate relish is a nice refreshing touch! Yum!

Love love love this - if these kind of dishes are along the lines of what we will find in your new book, I cannot wait for it to come out (and I certainly hope the process is a little easier for you two the second time around).

I love pomegranate seeds both in sweet and savoury preparations - just the other week I made some Moroccan grilled chicken with a tahini sauce and pomegranate seeds - next time I might swap out the chicken for tofu and make this relish!

October 24, 2013 | Unregistered CommenterSophia

This is sexy vegetarian!
Gotta try this one...

October 24, 2013 | Unregistered CommenterCoco in the Kitchen

Woah! This looks like a fantastic dish - I would love to make this for someone who thinks tofu is gross, I'm sure it would change their mind!

October 24, 2013 | Unregistered CommenterEgginon

A beautiful way to serve tofu. You have inspired me to marinate some tofu today... although I didn't have any orange juice so I used a bit of pomegranate molasses, lemon juice and thyme and omitted the chilli so the munchkin can eat it.

Welcome back to the kitchen, Sara! Food truly is to be shared. Personally I hate to cook for myself... Somehow it seems meaningless.
This dish looks absolutely gorgeous! I love the pomegrates: it gives such a festive touch to the dish. Perfect for Thanksgiving or New Year's Eve. Usually I'm not a big fan of tofu. This tofu, however, looks so tasty! Can't wait to make this recipe at home. Thanks for sharing.

October 26, 2013 | Unregistered CommenterSini

That looks delicious. Going to grab some tofu now. I will let you know how it turns out. Lol...just kidding on that last one. I know you know how it turns out! And I bet it is delicious. Thanks for the recipe!

October 26, 2013 | Unregistered CommenterSusan

Tried this recipe last night and it was DYNAMITE! Wow, the flavors of pomegranate, mint, orange, chili and avocado were fabulous. I also used Indian chili powder so it was EXTRA spicy - but the freshness and tartness of the relish provided the perfect cooling complement. Great recipe. Thanks!

October 29, 2013 | Unregistered Commentermarlene

Long time lurker, first time poster. I tried out this recipe this evening, but I wasn't particularly blown away. I think I added too much shallot,

October 29, 2013 | Unregistered CommenterLisa

Pomegranates would fall into my top 5 of favorite fruits. Love them. This looks spectacular

October 30, 2013 | Unregistered CommenterViv

Made this last night and it was delicious. Not quite as spicy as I thought it would be--I think the tofu I used didn't absorb the marinade too much. Will make this again!

October 31, 2013 | Unregistered CommenterBonnie

My favorite food photographs involve hand movement, and so that means Sprouted Kitchen photos are top of the pops for me. I love that picture of 'you and the spoon and the pomegranates' (and that's what I should have named my blog! Alas.)
Anyway. I love this, and I feel the same way about cooking and baking and feeding others. I'm in the midst of a scrambled egg-frozen pizza-waffle week(s) myself, and this is encouraging, although, there is nothing wrong with easy comfort food. xo

October 31, 2013 | Unregistered Commentersarah

My husband and I devoured this! So delish, thank you!

November 3, 2013 | Unregistered CommenterGina

Wonderful colours in this post. The photos are stunning. Being a tofu lover, I am definitely going to try this. Thank you!

November 4, 2013 | Unregistered CommenterJamie Lee

you have such great photos of your meals! looks really really god, gonna try this today after work :)

November 6, 2013 | Unregistered CommenterEmma

Yummy.I will Try For sure.Very nice info using pomegranate

November 7, 2013 | Unregistered CommenterVira

This is by far my new favourite tofu recipe!

November 8, 2013 | Unregistered CommenterSamantha

This is quite possibly the greatest recipe i have ever seen (no jokes)! I want this right now and each and every day to come! xx

November 9, 2013 | Unregistered CommenterRebecca Jane

This recipe just single handedly converted me to roasted tofu after years of skepticism.

November 12, 2013 | Unregistered CommenterSuzanne

I woke up extra early this morning to catch up on all my favorite blogs and I had to stop at this post and tell you how absolutely beautiful it is. The writing about gathering, the contrast of the pomegranate seeds with the tofu - e v e r y t h i n g.

PS - The meat eaters at our (vegetarian) orphan Thanksgiving will be having chili roasted tofu with pomegranate relish - thanks for making it so easy for me. ;)

November 17, 2013 | Unregistered CommenterAshlae

Looks great! Thanks for sharing.

November 18, 2013 | Unregistered CommenterFood to Fitness

This looks sensational. I love pomegranates

November 19, 2013 | Unregistered Commenteryumfranchise

It's been ages since I've whipped up a block of tofu. This makes me want to rush right out and grab a block. Delish! I can't wait to try it.

November 25, 2013 | Unregistered CommenterChrystal M.

I need to try this!

November 26, 2013 | Unregistered CommenterHenriette

Just made this tonight and it was delish. All of the flavors compliment each other perfectly. It got rave reviews from the whole family. Thanks!

December 9, 2013 | Unregistered CommenterMichelle

So pretty! I'm going to try this

January 1, 2014 | Unregistered CommenterAtika

Just made this and oh.my.god. It's so good. Also the life-hacks 10-second way to deseed a pomegranate is totally awesome. Anyways this recipe was amazing and I never expected the flavors to go so well together! Thank you for yet another amazing recipe!

February 22, 2014 | Unregistered Commentershelley

I absolutely LOVE this recipe! Now that pomegranate season is over, do you have any suggestions for a substitution?

March 1, 2014 | Unregistered CommenterEmma

This recipe is fantastic! My family really enjoyed it as did I. I happen to buy frozen pomegranate seeds which makes it really easy, and I don't have to worry about pomegranates being in season.

March 4, 2014 | Unregistered CommenterCheri

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