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Home » Reviews » Herbivoracious : Caramel-Cooked Tofu

September 5, 2014

Herbivoracious : Caramel-Cooked Tofu

Caramel Cooked Tofu from the Herbivoracious Cookbook

This is my second VeganMoFo post for 2014. For more information on this month’s theme, see my Cook from Books description here.

Herbivoracious, by Michael Natkin

I am a huge fan of the blog, Herbivoracious. Run by Michael Natkin, it’s been an ongoing inspiration to me as I continue to learn and grow in the kitchen. I love finding and discovering new-to-me ingredients that celebrate cuisines around the world, and Herbivoracious is packed with them. I especially love how Michael technically and expertly knows his stuff in the kitchen, but still has the ability to think outside the box and has fun doing it. (Check out his King Oyster Mushroom with Roasted Cherries and Sage, his Experiment with Tapioca Maltodextrin and Grapefruit Crudo to see what I’m talking about!)

So when Michael published a cookbook under the same name of his blog, I quickly snatched up a copy and was thrilled that it reflected and embraced the same qualities that makes his blog so great: it celebrates cuisines from around the world, is written with a command of his subject matter without losing his trademark approachability and infuses a sense of playfulness and joy into each and every recipe throughout the pages of the cookbook. I first made his Tea-Smoked Lychees back in 2012, and still love how artful and fun they were to shop for, make and eat.

Caramel Cooked Tofu from the Herbivoracious Cookbook

So on to what I’ve made here: Michael’s Caramel-Cooked Tofu, which will delight any tofu lover and turn any tofu-hater into a believer after one bite. This tofu is seared well in a cast iron pan, then drenched in a thick sauce that’s mostly sweet, a little dark and highly aromatic.

Once it’s ready, you’ll need to wait for it to cool off considerably because the sauce is really thick and holds in the heat (I burned my tongue on the first bite, but it was kind of worth it). I loved swirling the tofu around in the sauce before taking a bite, which is slightly crispy on the outside and warm and soft on the inside, kind of like French Toast. (Just look at those crispy edges to your right!) Jeff and I loved every bite of this dish, which is just one of 150 recipes that Herbivoracious has to offer.

Next up to make: Soba Noodles in Shiitake-Shoyu Broth with Spring Vegetables, Kimchi Jigae with Shiiake and Daikon, Potatoes and Chantrelles in Red Wine, Mango Puffs with Lemongrass-Coconut Pudding and Black Sesame, Apple-Celery Sorbet and Vegetarian Nuoc Cham.

Caramel Cooked Tofu from the Herbivoracious Cookbook
201 Vegan MoFo logo

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Candle 79 : Jerusalem Artichoke Soup with Crispy Sage Leaves
Door 86 Vegan Cheese: Review and Interview with Owner and Fromagère Daphne Medina
Six-Year Anniversary of Olives for Dinner
A Review of Green Elephant in Portland, Maine

Filed Under: Book and Product Reviews, Reviews

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Reader Interactions

Comments

  1. Catherine says

    September 5, 2014 at 2:24 pm

    This is a beautiful, healthy and appetizing dish. Blessings, Catherine

    Reply
  2. Kathy Sturr says

    September 5, 2014 at 3:40 pm

    Yum! I have to add to my new vegan cookbook collection!

    Reply
    • Terri Cole says

      September 5, 2014 at 8:45 pm

      Herbivoracious is a vegetarian, not strictly vegan, cookbook. It does include many vegan recipes, and others that can be veganized. (and gorgeous photos that he took himself!)

      Reply
  3. Kendy P says

    September 5, 2014 at 4:11 pm

    the golden color on that tofu looks great! perfection in bite sized squares!

    Reply
  4. Natalie Gibbs says

    September 5, 2014 at 4:20 pm

    Where is the recipe, I cant wait to try it but I can't find it here.

    Reply
    • erinwyso says

      September 5, 2014 at 4:42 pm

      Natalie, for this month, I am only cooking from my favorite cookbooks. See: https://olivesfordinner.com/2014/09/2014-veganmofo-cook-from-books.html

      Out of respect for the author's hard work, I'm not posting the actual recipe, but perhaps this description/photo will inspire you to try out the book yourself!

      Reply
  5. lazysmurf says

    September 5, 2014 at 7:00 pm

    I've been eyeing that recipe for a while! Now I have to make it. You are two for two for making things I want to cook!

    Reply
  6. easthillvegan.com says

    September 5, 2014 at 3:50 pm

    Wow, that sounds like a delicious way to make tofu. I love your photography skills btw, I am still working on mine.

    Reply
  7. Andrea says

    September 5, 2014 at 9:07 pm

    Well, I can see it's time to get out my copy of Michael's beautiful book and head into the kitchen. Thanks for the push!

    Reply
  8. VeggieAmanda says

    September 6, 2014 at 7:58 pm

    Carmalized tofu sounds amazing!!

    Reply
  9. Tracy Wood says

    September 7, 2014 at 11:43 am

    That. Looks. So. Good. It totally sounds amazing! Happy VeganMoFo!!

    Reply

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