Whenever my friend Jess and I meet for lunch at Whole Foods–and we never meet anywhere else--no matter how uninspiring the rest of the salad and hot bar might be, as long as there is Tangerine Chipotle Tofu, we can call it a successful day.
Like another food blogger I know, I snapped a photo one day of the ingredients, because I figured it was at least worth a try making at home.
But then, when Heather announced that B is for Blueberries in the Meatless Mondays A-Z Challenge, I thought–
– “How about instead of tangerine……I try blueberry?”
Into the food processor went frozen blueberries–fresh are still just too expensive, and not as flavorful right now–along with lime juice, rice vinegar, and seasonings.
Minced ginger and garlic finished off the listed ingredients.
Oh, and a chipotle pepper.
Because you can’t make Blueberry Chipotle Glaze without chipotle.
Warning: There will be an eruption of liquid when you process this. Don’t leave the chute open. Don’t ask me how I know.
This ‘glaze’ is incredibly flavorful–sweet, smoky, with a hint of heat– and would be phenomenal just drizzled on top of cooked tempeh, or meat if you are omnivorous…
…and I actually turned the leftovers into a really awesome Blueberry Chipotle Mustard Dressing for salad–but I did have intentions of tofu.
So tofu it was.
Now, Mark Bittman says you don’t have to press tofu, and he does know How To Cook Everything, but I figured the good people of Whole Foods probably pressed theirs.
So I layered my sliced tofu in clean towels, built a tower of heavy kitchen objects, and let the whole thing squeeze for about an hour or so.
I tossed the tofu in about half of the glaze mixture–
—and added some fresh cilantro.
I’ve also made the tofu using the whole glaze recipe, which obviously makes for a more intensely flavored bite. [The choice is yours!]
You could choose to pan sear or fry it, but I like tofu when it’s soft and still a wee bit crumbly, so I bake it for about 30 minutes at 350 degrees. [It bakes better on a metal pan, I think.]
Stir every 10 minutes or so so it doesn’t stick to the pan.
I ate it cold every time, most colorfully on top of a sorta-salad made of sliced roasted red peppers, roasted butternut squash, and butter lettuce.
But how you choose to-fu…
…well that’s up to you.
Blueberry Chipotle Glazed Tofu
- 1 cup frozen blueberries, thawed at least a wee bit
- 1 1/2 tsp. minced ginger
- 1-2 clove garlic
- 3 Tbsp. rice vinegar
- 2-3 Tbsp. lime juice
- 1 chipotle pepper in adobo
- 2 Tbsp. fresh cilantro
- 2 Tbsp. fresh parsley (or 1/2 tsp. dried)
- 1/2 tsp. dried thyme
1 package extra-firm tofu, pressed and cubed
- Preheat oven to 350 degrees.
- Combine all glaze ingredients–everything except tofu–in a food processor.
- Blend until smooth.
- Toss tofu in glaze. Allow to marinate for 30 minutes or so (or not).
- Bake 30 minutes, stirring after every 10, or until tofu has reached your desired crispness.