Happy St. Patty’s Day everyone! For all of you Irish out there, or just Irish lovers, here is a take on Corned Beef and Cabbage for you. Now, its not the same, just something to have in place of the very salty and not healthy for you corned beef. This one is good with colcannon potatoes or just plain mashed potatoes. Enjoy!
Miso-Glazed Tofu with Cabbage and Peppers
This one is wonderful by itself or served with mashed potatoes or over rice. A small salad on the side or a piece of artisian bread is also a great way to serve this.
Prep Time: 20 minutes Rest Time: 30 to 60 minutes Marinade Time: 30 to 60 minutes Cook Time: 45 minutes Total Time: 1 hour 15 minutes
1 lb. Exta-firm tofu, cut into 8 slices (or triangles if you want to get fancy)
3 TBSP mirin
3 TBSP miso
2 TBSP ginger, minced
1 TBSP lemon juice
1 TBSP soy sauce, reduced sodium
1 ½ tsp sugar
1 tsp chile paste with garlic
1 small green cabbage, cored and cut into 8 wedges
2 large red bell peppers, seeded and sliced (about ½” wide)
1 bunch scallions, trimmed and thinly sliced at an angle
1 ½ TBSP sesame seeds, toasted
Press your tofu by placing it on a wire rack over the sink, or a plate, and put a plate on top of the tofu with a brick or heavy cans (like a 28oz can of crushed tomatoes). Let it sit for 1 hour, then cut into 8 slices, or, for a “fancier” presentation, cut into 4 slices, then cut each of those on the diagonal. (You can also press the tofu overnight in the refrigerator)
Whisk together the mirin, miso, ginger, lemon juice, soy sauce, sugar, and chile paste in a small bowl until combined.
In a shallow pan, arrange the tofu in a single layer and cover with 1/3 cup of the marinade, turning the tofu to coat. Cover and place in the refrigerator to marinate for at least 30 minutes and up to and hour.
Preheat your oven to 425 degrees F. Line a baking sheet with foil, and have a second piece of foil ready to cover the baking sheet completely (you may need two smaller sheets to cover well).
Arrange the cabbage wedges in two rows on your baking sheet and scatter the bell peppers around the cabbage. Sprinkle with the green onions. Pour the rest of the marinade over the vegetables and cover tightly with the remaining foil.
Place in the oven and bake for 30 minutes, or until the vegetables are tender.
When the vegetables are tender, remove from the oven and place the tofu slices in the center of the baking sheet, overlapping them, and cook uncovered for 12 to 15 minutes more.
Sprinkle with the toasted sesame seeds and serve over rice, with mashed or colcannon potatoes, or just with a piece of hearty bread.
Tip: To toast the sesame seeds, place them in a non-stick skillet over low heat, stirring constantly for 3 to 5 minutes. They will become fragrant when they are done. Don’t overheat, they burn easily.
Recipe adapted from Eating Well Magazine 1999
Colcannon Irish Potatoes
This is a classic Irish Mashed Potato dish, made with kale or cabbage. You could probable use spinach or Swiss chard as well.
Prep Time: 15 minutes Cook Time: 30 minutes Yield: 4 servings
4 potatoes, peeled and cut into quarters (Yukon Gold or Russet work well)
1 cup kale, julienned
2 leeks, julienned
½ medium onion, diced
1/3 cup almond milk (preferably room temperature)
2 TBSP roasted garlic, minced
3 TBSP nutritional yeast (opt)
1 bunch green onions (or chives)
3 cups vegetable broth
salt and pepper to taste
Add the potatoes to a pot of water, bring to a boil and cook until tender.
In a skillet, cook the kale, leeks, and vegetable broth until the vegetables are tender, then strain. (You can use the reserved liquid as broth in another dish. It will keep in the fridge for a couple of days.)
Mash the potatoes using a potato masher, a ricer or a food mill. Add the almond milk, nutritional yeast (if using), garlic and vegetable mixture to the potatoes.
Season with salt and pepper, to taste.
I hope you enjoy it! A little Guiness alongside would not be bad either (or a vegan stout, since Guiness is not vegan, their refining process uses isinglass).