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Home » Entrees » Tofu » Black Pepper and Thyme Crusted Tofu

May 21, 2012

Black Pepper and Thyme Crusted Tofu

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Black Pepper and Thyme Crusted Tofu

The last time I was in Maine, I picked up a bottle of espresso-infused balsamic vinegar at Leroux Kitchen in Portland. Instead of featuring the usual tang of balsamic, this vinegar has a deep and darkly complex quality—and combining that with a sweet and salty element results in a perfect marinade for tofu. (However, you can really use any kind of balsamic vinegar for this dish and it will still taste really good.) Besides looking really pretty and rustic, the finishing touch of dried thyme and freshly cracked black pepper and the end gives this balsamic tofu dish a subtle earthly feel as well as a slight and pleasant kick of heat.

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Black Pepper and Thyme Crusted Tofu

BLACK PEPPER AND THYME CRUSTED TOFU


★★★★★

5 from 1 reviews

  • Author: olivesfordinner.com
  • Total Time: 45 minutes
  • Yield: 2 servings
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Ingredients

for the tofu

  • 1/2 cup mirin
  • 1/4 cup balsamic vinegar
  • 1 TB raw agave nectar
  • 1 TB soy sauce
  • 1 TB olive oil
  • 1 block of tofu, pressed very well
  • a few dashes of liquid smoke (optional)
  • 1–2 tsps dried thyme
  • 1/2 tsp coarsely ground pepper

for the couscous

  • 1 cup large-pearl couscous
  • 1 1/2 cup vegetable broth or water
  • 1 tsp salt
  • 1 TB Earth Balance
  • 1 TB olive oil
  • 3–4 shallots, diced
  • 4–5 cloves garlic, minced
  • 7–10 oil-cured olives, depitted and chopped
  • 1/2 cup fresh parsley, chopped

Instructions

  1. In a large glass pyrex dish, combine the mirin, balsamic, agave, soy sauce and olive oil. Place the very-well pressed tofu into the dish, flip over once and place into the refrigerator to marinate for a few hours.
  2. When you are ready to prepare the dish, place the couscous, broth or water, salt and Earth Balance into a small saucepan. Bring to a boil, then reduce the heat and cover. Stir it every five minutes or so.
  3. In a a separate skillet, heat the olive oil over medium heat. Add in the shallots and saute for about 10-12 minutes, or until nicely caramelized. Don’t stir them during this time to allow a nice caramelization to develop. After 10-12 minutes, stir them around gently. Add the garlic on top of the shallots, so it will soften, but won’t burn by making direct contact with the skillet. After 5-7 minutes, give everything a good stir. Add in the olives and parsley and stir to combine, and add this mixture to the cooked couscous, which should be ready by now.
  4. You can now use this same skillet to sear your tofu. Gently place as many pieces as you can into the skillet and saute for 5-7 minutes. Flip the tofu over, and sprinkle with a generous amount of the thyme and black pepper. Continue to saute for 5-7 minutes more. Flip the tofu over again and add a bit more thyme and pepper, then add a few dashes of liquid smoke.Serve immediately with the couscous and a side of some of the unused marinade.
  • Cook Time: 45 minutes

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Filed Under: Entrees, Tofu

Reader Interactions

Comments

  1. Elisabeth says

    May 21, 2012 at 4:04 am

    I love this idea! The tofu looks amazing and so does the couscous!

    Reply
  2. Mihl says

    May 21, 2012 at 6:16 am

    Looking at this tofu before having breakfast was probably not such a good idea. Now I am starving. it looks really mouthwatering. I have to keep my eyes open if I can find some espresso infused vinegar.

    Reply
  3. Tessa says

    May 23, 2012 at 4:21 am

    What gorgeous looking tofu!

    Reply
  4. glutenfreehappytummy.com says

    May 23, 2012 at 7:32 pm

    wow that tofu looks fabulous!! what color!! and the couscous salad — that looks divine too! thanks for sharing!

    Reply
  5. chow vegan says

    May 24, 2012 at 12:08 am

    Yum, beautiful color on the tofu! The espresso infused balsamic vinegar sounds really good too! 🙂

    Reply
  6. Richa says

    May 25, 2012 at 2:40 am

    that is the most gorgeous Tofu I have seen in a while. The glaze is so beautiful.

    Reply
  7. bend concrete says

    June 18, 2012 at 9:08 pm

    this looks delicious!

    Reply
  8. Bruce Morgan says

    November 29, 2012 at 9:05 pm

    I am not a vegan but I like tofu and I love pepper. Hope to try this soon.

    Would you give me permission to post this recipe on my web site Pepper-Passion>? We would credit you as the authro and include a link back to you werb site. We also offer free bags of pepper to authros who submit recipes.

    Reply
    • erinwyso says

      November 29, 2012 at 10:36 pm

      Bruce, feel free to post on your site, and thanks for asking! : )

      Reply
  9. jenjin says

    November 30, 2012 at 1:34 am

    i made this tonight and it was AMAZING! Thanks for yet another great recipe.

    Reply
    • erinwyso says

      November 30, 2012 at 1:48 am

      Thanks for the feedback and so glad you enjoyed it, jenjin! : )

      Reply
  10. Anonymous says

    January 19, 2013 at 10:26 pm

    that…. looks…. so….. goood….. omasdfghjkl

    Reply
  11. Leila A. Fortier says

    September 10, 2013 at 11:41 am

    Strange, strange! I first made this on 11/13/12 (I date my dinner experiments on Pinterest) and forgot to post on this one too! I love searing the tofu in these marinades.

    Reply
  12. Anonymous says

    June 17, 2015 at 4:39 pm

    How many does this recipe feed? Presume as a main course?

    Reply
    • erinwyso says

      June 18, 2015 at 1:17 am

      Yes, this main course serves 2 … enjoy!

      Reply
  13. Jill Reinstadler says

    November 23, 2016 at 4:34 pm

    I LOVE THIS RECIPE! I’ve made the tofu part three times and it is the BEST tofu steak recipe I’ve found so far. Tonight I made the couscous with it and I can’t keep my non-vegan husband away from it! Thanks!

    Reply
    • erinwyso says

      November 24, 2016 at 9:11 am

      I love to hear that Jill … so happy you and your husband enjoyed it! 🙂

      Reply
  14. Madeline says

    January 3, 2023 at 10:31 am

    This was really delicious! My shallots started to burn around the 8 minute mark and I think the couscous might not have overcooked at the bottom if I’d turned the heat off after boiling instead of reducing the heat, but I just omitted the overcooked parts and the rest was wonderful. I’m going to make it again with those minor tweaks. Definitely a recipe to bookmark. I loved the flavor combo. Thank you so much for sharing!

    ★★★★★

    Reply
    • erinwyso says

      January 3, 2023 at 11:04 am

      I’m so happy you enjoyed Madeline, and were able to tweak as you went along!

      Reply

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