Vegan with a Vengeance

with a sharp knife. (See illustration in “Taming Your Tofu.”)
    For baked tofu:
    Preheat oven to 400°F.
    Cut the tofu widthwise into eight equal pieces. Marinate for an hour, flipping after 30 minutes.
    Place the tofu on a baking sheet and bake for 20 minutes. Flip over and bake another 10 minutes. Place in the broiler for about 3 more minutes for extra chewiness.
    PUNK POINTS
    Don’t throw the tofu out with the bathwater; reserve your marinade and get creative. Remove the garlic and/or ginger and mix in a little water and arrowroot or cornstarch, then heat it up and you’ve got yourself a gravy. Or, use it to stir-fry broccoli or asparagus for a nice, fast side dish: heat up some vegetable oil over high heat, then add your chopped vegetables, pouring on splashes of the marinade as you cook.

Stewed Tofu and Potatoes in Miso Gravy
    SERVES 4
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    Even though this recipe calls for miso, it has a very American “meat and potatoes” taste and texture. The potatoes are perfectly creamy yet still firm and the tofu is deliciously plump and packed with flavor. It’s a great meal to reheat the next day. I use chickpea miso, available at supermarkets, for this savory dish but you can use whichever kind you like.
    2 tablespoons arrowroot or cornstarch
    1 cup vegetable broth
    2 cups thinly sliced cremini mushrooms
    4 tablespoons olive oil
    1 large onion, quartered and thinly sliced (about 2 cups)
    2 shallots, minced (about ⅓ cup)
    4 cloves garlic, coarsely chopped
    1 teaspoon fresh thyme, chopped
    Several dashes fresh black pepper
    1½ cups white wine
    1 tablespoon tamari or soy sauce
    3 tablespoons chickpea miso
    1 pound small Yukon gold or fingerling potatoes, halved (or a larger potato cut into 1¼-inch chunks)
    1 pound tofu, pressed, cut into eighths widthwise, and then cut into two long isosceles triangles (see page 144)
    Mix the arrowroot with the vegetable broth to dissolve, and set aside.
    In a large skillet sauté the mushrooms in 2 tablespoons of the olive oil over medium high heat for 5 to 7 minutes, until browned and most of the water has evaporated. Remove from pan and set aside.
    Sauté onions and shallots in the remaining 2 tablespoons of olive oil for 5 to 7 minutes until slightly browned; add the garlic, thyme, and black pepper, sauté for 2 more minutes. Stir in the white wine, arrowroot mixture, tamari, and miso. Bring to a boil, then lower heat to a simmer; the miso should be completely dissolved. Add the mushrooms, potatoes, and tofu. The pan will be crowded but make sure that all
    Fizzle says:
    Miso is prized for its many nutritional benefits, among them fighting radiation sickness as evidenced after the Chernobyl nuclear accidents—miso was used to prevent radiation disorders. Let’s hope you aren’t eating it for that reason, rather for its richness in trace minerals and dietary fiber.
potatoes are mostly submerged in the gravy, it’s okay if they stick out a little. Cover and simmer over low heat for 25 to 30 minutes, until the potatoes are very tender.
    Serve over mashed sweet potatoes or mashed potatoes or as a stew with some good crusty bread.

BBQ Pomegranate Tofu
    SERVES 4 (8 IF YOU DOUBLE THE TOFU)
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    I love the floral taste of pomegranate and a little of the molasses goes a long way. I realize pomegranate molasses is an esoteric ingredient, but it’s one of those things I was dying to try and it was well worth hunting out. I was even able to find it at the shabby grocery store around the corner from my apartment, but I think any well-stocked gourmet store will have it; if not try a Middle Eastern grocery. You can double the tofu and still have enough sauce for the dish. I like to steam some veggies to go along with it and smother them in the extra sauce; served with the Coconut Rice (page 109) you’ve created something sublime.
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    FOR THE TOFU:
    1 pound tofu, drained and pressed, sliced into eighths
    2 tablespoons peanut oil
    1 tablespoon tamari
    FOR THE BBQ SAUCE:
    1 tablespoon peanut oil
    1 cup shallots, minced
    2 cloves garlic, minced
    Â½ teaspoon Chinese five-spice powder
    2 cups vegetable broth
    A couple dashes fresh black pepper
    1 (6-ounce) can tomato paste
    2 tablespoons creamy all-natural peanut butter
    2 tablespoons pomegranate molasses
    2 tablespoons tamari or soy sauce
    Â¼ cup pure maple syrup
    1 teaspoon hot sauce (or more to taste)
    1 teaspoon liquid smoke
    FOR GARNISH:
    Â½ cup pomegranate