Sliced Tofu with Tamari and Scallions – a Vegan Treat
Oh, the wonders of tofu – solidified soybean milk pressed into tasty soft white blocks ideal for slicing with your Kyocera Ceramic knives.
An important source of protein in the vegetarian diet, tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated (e.g., with tamari soy sauce) to suit the dish (see our recipe — including scallions – below).
A soft, bland, white cheeselike food high in protein content, Tofu (also called bean curd) originated in ancient China. Along with its relatively large amounts of protein, this East Asian delicacy has a low calorie count and little fat. It is high in iron and, depending on the coagulant used in manufacturing, may also be high in calcium and/or magnesium.
“Bean there, done that”
The edible, nutritious soybean itself, a widely grown species of legume native to East Asia, has numerous uses. Soybeans produce significantly more protein per acre than most other uses of land.
In 2010, soybeans represented 58 percent of world oilseed production, and 35 percent of those soybeans were produced in the U.S. This country exported 1.59 billion bushels of soybeans, which accounted for 44 percent of the world’s soybean trade. Soybeans are used in a variety of items to substitute important nutrients. U.S. soybeans are in high demand around the world, especially in China.
Sliced Tofu with Tamari and Scallions — Recipe by Rori Trovato*
This amazingly simple meal has layered, complex flavors; it makes a great first course or casual, light lunch.
Be sure to soak the tofu in tamari soy sauce. The well-balanced, smooth rich flavor of tamari goes beyond its saltiness and blends so well with so many spices that the salt shaker won’t even be missed. Low sodium varieties are also available. Tamari can be found in your local health food stores and supermarkets year-round. Tamari is dark brown in color and usually slightly thicker than regular soy sauce. The salty fermented paste derived from soy beans, called miso, actually served as the basis for development of tamari.
1 pound soft or medium-firm tofu
2 Thai bird chilies or 1 teaspoon red jalapeno, finely chopped
1/4 cup wheat-free tamari
3 tablespoons bonito flakes (optional)
1/4 cup finely chopped green onion scallions, green part only
- Slice the tofu and place on a platter
- Top with tamari, green onions and chilies
- Sprinkle with bonito flakes (if using)