HERBED CORN ON THE COB
HERBED CORN ON THE COB
SERVES 4 PORTIONS
4 large ears corn, shucked
2 tbsp. (30 g) soy-free vegan butter or refined coconut oil
2 tbsp. (5 g) minced fresh basil
2 tbsp. (5 g) minced fresh parsley
2 tbsp. (5 g) minced fresh cilantro
1 tbsp. (5 g) minced fresh chives
1/2 tsp. salt
1/4 tsp. black pepper
NUTRITIONAL VALUES
Calories: kcal
Fat: g (g S.Fat)
Carbs: g
Protein: g
Sugar: g
Sodium: mg
METHOD
Preheat the grill to 350oF (180oC) or build a campfire with an indirect heat area over hot coals.
Wrap each ear of corn in foil, leaving the top exposed. Place 1/2 tbsp. vegan butter on each ear, followed by the basil, parsley, cilantro, chives, salt, and pepper. Wrap the corn in foil and grill for 2 minutes on each side.
Cool the corn packets for 5 minutes on a rack before serving.
Wrap each ear of corn in foil, leaving the top exposed. Place 1/2 tbsp. vegan butter on each ear, followed by the basil, parsley, cilantro, chives, salt, and pepper. Wrap the corn in foil and grill for 2 minutes on each side.
Cool the corn packets for 5 minutes on a rack before serving.
HERBED TOFU TOMATO SALAD
HERBED TOFU TOMATO SALAD
SERVES 4 PORTIONS
1 block (12 oz., or 340 g) extra-firm tofu, rinsed and drained
1/2 cup (115 ml) water
1 1/2 to 2 tbsp. (23 to 30 g) sea salt
2 1/2 tbsp. (38 ml) coconut vinegar 2 tbsp. (28 ml) olive oil
1 tsp. dried basil
1 tsp. dried oregano
4 cups (720 g) chopped tomatoes
3 cups (60 g) packed baby arugula
1 tbsp. (15 ml) lemon juice
Pinch of freshly ground black pepper
Pinch of coarse sea salt (optional)
NUTRITIONAL VALUES
Calories: 114kcal
Fat: 8.5g (1.3g S.Fat)
Carbs: 8.3g
Protein: 3.8g
Sugar: 5g
Sodium: 2183mg
METHOD
Wrap the block of tofu in a clean kitchen towel tightly. Place it on a plate and pile on some heavy (but stable) objects to press the moisture out. Allow for 20 to 30 minutes of pressing time.
Whisk together the water, sea salt, coconut vinegar, olive oil, basil, and oregano in a resealable container or large zip-top plastic bag.
Unwrap the pressed tofu, pat it dry, and cut it into 1/2- inch (1.3-cm) cubes before adding it to the marinade. Marinate it in the refrigerator for 4 to 8 hours, depending on how salty you want it. Every couple of hours, give it a good stir or flip the container over. When the tofu has finished marinating, drain it and toss it with the tomatoes and arugula in a large mixing bowl.
Drizzle the lemon juice over the salad and top with the pepper.
Chill for 30 minutes before serving, then sprinkle with sea salt, if using.
Whisk together the water, sea salt, coconut vinegar, olive oil, basil, and oregano in a resealable container or large zip-top plastic bag.
Unwrap the pressed tofu, pat it dry, and cut it into 1/2- inch (1.3-cm) cubes before adding it to the marinade. Marinate it in the refrigerator for 4 to 8 hours, depending on how salty you want it. Every couple of hours, give it a good stir or flip the container over. When the tofu has finished marinating, drain it and toss it with the tomatoes and arugula in a large mixing bowl.
Drizzle the lemon juice over the salad and top with the pepper.
Chill for 30 minutes before serving, then sprinkle with sea salt, if using.
RECIPE NOTES
If you don't have coconut vinegar, you should get some! If you can't find it, try 1 tbsp (15 ml) apple cider vinegar mixed with 1 tbsp (16 g) white miso paste.
Ad
When we cook we are listening to the Blinkist* summaries - because it’s simply the best and you learn while having fun cooking.
* = Affiliate Link