I read an article yesterday form the Chicago Sun Times proclaiming that tofu is quickly becoming one of the hip new trends on restaurant menus. While I'm glad for its elevated status (it would be nice if it were no longer the butt of jokes any more), I hope it doesn't become too pretentious, lest we vegans suffer another wave of backlash. For now, I'll celebrate by making some delicious dishes with it, like this Sesame Crusted Tofu with Zucchini Ribbons and Shredded Carrot.
2-3 Tbl tamari
1-2 Tbl tahini
1 tsp toasted sesame oil
1 lb. block of extra firm tofu, cut into 8 rectangular slices
1 cup sesame seeds
Preheat oven to 400 degrees. In a large bowl, stir together tamari, tahini and sesame oil. Place sesame seeds in a shallow dish. Dip tofu slices in tamari mixture, then coat thoroughly with sesame seeds. Place tofu slices on oiled baking sheet and bake at 400 degrees for 15-20 minutes on each side, carefully turning tofu when bottom is golden. Serve topped with spiralized zucchini tossed with olive oil, lemon juice, fresh basil, salt and pepper and shredded carrot.