I’m heading back east at the beginning of the month for a family wedding. I can’t believe how fast august has snuck up on me. You too? Ok good. There are still storage boxes filled with clothes I have yet to unpack sitting in the cupboard. I’ll have to dig dip into those before heading out because all I’ve been wearing this summer are hiking shorts and yoga clothes – not the most wedding appropriate. Even though it’s only been a short time since I left – it’s always too long in between visits and I’m really looking forwarding to seeing my family. Gosh, they’re good people.
When I realized that august was just around the corner my mind started racing; I haven’t done nearly as much as I had hoped to do this summer. There are so many more recipes I’d like to test and share here, so many hikes to be explored and camping trips to nearby lakes. I’m constantly wanting to spend more time in the garden or working on my photography. I guess I struggle a little bit with time management. Then again I guess it’s not so much time management but more so just wanting to do and make everything all. the. time. I mean if you don’t already have your hands full with sprouting and fermenting and workshoping (!), then why not add in some sourdough starter and while you’re at it some deliciously effervescent homemade kombucha! I can get a little carried away. You too? Ok, good. Sometimes I wonder how you all manage to keep up as well. I guess time is not really something we ever have, it’s something we make. And there is a constant influx of inspiration out there, it can sometimes feel like a struggle just to keep up. “Comparison is the thief of joy” – on repeat, you guys. It’s always a good reminder to yourself that you don’t have to do what everyone else is doing. Do your own thing and know that that’s ok. Down time and time outside need to be balanced in there as well. I’m also a wife, a friend, a sister and a daughter and these are roles that should never take the backseat.
So if time if something we make, well then let’s make the most of it, shall we? August, here we come.
Balsamic + Tamari Glazed Tofu and Mushrooms
Unfussy, alfresco meals among friends is what summer is all about. This is pretty much the only way I enjoy tofu – pressed, marinate and grilled or roasted until just crispy. The arrowroot powder helps to thicken the marinade and help with the crispy-ness, it’s definitely suggested but not crucial. However it is relatively cheap and can be found at most health food stores. The marinade and salad dressing are very similar in flavor and help to bring the meal together. The dressing is great on the salad but can also acts as a sauce for your tofu and mushrooms. Enjoy it you guys x
Vegan and gluten free. Serves 2.
Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!
Glazed Tofu + Mushrooms
- 200g sprouted firm tofu (or tempeh)
- 350g brown button mushrooms
- 2 tablespoons balsamic vinegar
- 1 tablespoon tamari
- 1 tablespoon maple syrup
- 1 + 1/2 tablespoons extra virgin olive oil
- 1 teaspoon arrowroot powder
- 2 + 1/2 tablespoons balsamic vinegar
- 1 tablespoon tamari
- 1 + 1/2 tablespoon white or yellow miso paste
- 1/2 tablespoon maple syrup
- 1 clove garlic
- 1/3 cup extra virgin olive oil
- 3 cups fresh salad greens
- 1 cup cherry tomatoes, halved
- 3/4 cup cooked quinoa or grains of choice
- 1/4 cup toasted seeds (I also go for a mix of pumpkin and sunflower but sesame seed would be nice too)
- 1 handful fresh dill, finely chopped
What to do
Prepare the tofu and mushrooms. Using your hands (over the sink) squeeze as much water out of the tofu as possible. Slice tofu into desired shape and size, triangles as shown here or smaller cubes will do. Larger triangles will work better on the grill, but smaller cubes will work great on a grill pan or roasted in the oven. There are many different methods to this goodness. Once sliced, place tofu on a cutting board lined with kitchen towel. Cover with a top layer of kitchen towel and use something heavy to weigh the whole thing down, I use the lid of my dutch oven but a plate with a can of tomatoes on top does the same thing. ‘Press’ the tofu for at least 10 minutes, if possible let it sit for 30 minutes. The longer you press the tofu, the better the texture.
Make the marinade. Whisk together balsamic vinegar, tamari, maple syrup, arrowroot and olive oil in a large bowl. Clean and half the mushrooms (if needed) and place in a large, shallow dish. Add pressed tofu to the dish and pour over the marinade. Toss gently with your fingertips to make sure everything gets covered. Let rest for 10-15 minutes, or cover and rest all day in the fridge. Tofu + mushrooms can be prepared in the morning too, or when you get home from work.
When you’re ready to grill, preheat your bbq to medium-high heat. Gather up some tongs or a spatula, a brush for the marinate and some skewers for the mushrooms. Pierce the center of the mushrooms with the skewer and slide down towards the bottom, you can fit about 6 mushrooms halves per skewer. Leave a little bit of room in between each mushroom for optimal grilling. Place mushrooms and tofu on hot grill and brush with leftover marinade, close the lid. Let cook for 5-6 minutes before flipping, and the brush with remaining marinade. Cook for another 5 minutes or until brown and crispy around the edges.
For the salad + dressing. Place all dressing ingredients except the olive oil into a blender. Begin blending and start pouring in olive oil. Blend until well combined. (this helps keep the dressing from separating). Place all salad ingredients into a large bowl, add a few spoonfuls of dressing and gently mix with your fingertips to combine. Serve with hot tofu + mushrooms and extra dressing on the side.