Broiler Tofu with Roasted Corn Mixture

Friends, I have a new way to cook tofu that does not involve frying it (!). Don’t worry, I’m not going too crazy—it’s still tossed in soy sauce and put over high heat with some oil—but this time in the oven.

Plus, after all that meat at Christmas in Montana (roast beef, smoked ham, scallops (brought by me from Maine), meatloaf with pork and emu, elk, venison, lamb…) I needed something a little more my usual style. Although I am intending to buy half a pig or something similar with Christmas money (thanks, grandparents!).

It’s January (happy New Year!), so you are officially allowed to begin using up the contents of your freezer. Which may include corn (straight from the cob to your freezer) and tomatoes. And, maybe your roommates are kind enough to get you a mushroom starter bucket for Christmas, so you have a fresh supply of oyster mushrooms. Handy.

Year-end is habitually a time for reflection, resolution, and anticipation. True also in the food world. We’ve been imagining foods of the future for a while now, that still have yet to come to pass, like a food pill (sure, Soylent, you’re getting there). But maybe instead we’ll go back to our ancient roots and renew some old grains, like millet. At least we made some progress globally in 2015 regarding changing diets, and feeding the world… and we’ve got more changes, like more female farmers, to look forward to.

And some food of our own, too. You can even pretend this is healthy (okay, it probably is healthy, depending on your health stipulations) and contributing to that New Years’ diet, too, if you want. Don’t give up deliciousness or you won’t stick to your goals!

I did this with the broiler but I suspect it would be just as effective in a very hot oven, and possibly more efficient. I recommend cooking the tofu in a separate pan from the veggie mix because the tofu might otherwise absorb the excessive moisture produced by the tomatoes, diluting the soy flavor (and preventing crispiness, a real travesty).

Broiled tofu with roasted tomato, corn, mushrooms
Tofu (about 1/3 lb per person I find sufficient)
Soy sauce, a few tablespoons
Vegetable oil, a few tablespoons (separated)
Corn (frozen is fine, about 1 cup)
2-3 tomatoes, chopped (frozen or canned is also fine, if you can chop them)
Mushrooms (a large handful)
Balsamic, a dash
Coconut oil, a spoonful, if desired
Salt/pepper
Garnish: cilantro and feta

Cut up the tofu into 1/2 inch cubes. Sprinkle with soy sauce and oil in a shallow roasting pan, toss lightly, and put under the broiler. Broil for 10 or so minutes, flipping occasionally, until dark golden and crispy.

Meanwhile, chop the tomatoes and mushrooms and toss with corn, a little more oil, balsamic, coconut oil, and salt. When tofu is done, or if there’s room, put in a shallow pan under the broiler and cook the same as the tofu, 10 or so minutes until golden, flipping occasionally. Taste and adjust salt and pepper.

Toss the tofu with the veggies (lots of tossing we’re doing here), then crumble feta on top and sprinkle with cilantro.