I developed Tofu with Currants, Pine Nuts and Olives as a vegetarian/vegan alternative to the same flavor combination I learned to make with chicken during a cooking class in Tuscany. When you press the moisture out of extra firm tofu and slice it, you are left with a basically flavorless sponge that soaks up any and all flavors you add to it. Tofu with Currants, Pine Nuts and Olives also has white wine, fresh rosemary and sage in its preparation. It is a perfect meal to serve to your vegans or vegetarians.
Want the recipe for Chicken with Currants, Olives and Herbs, click on the link.
Note: To make it nut-free- substitute toasted sunflower seeds for the pine nuts.
Tofu with Currants, Pine Nuts and Olives
By Published: January 8, 2014
Yield:
- 8 Servings
Cook time:
- 50 mins
Ingredients
- 2 14 Ounce Containers Extra Firm Tofu Pressed and Drained
- 1 Cup Flour For Dredging
- 2 Large Red Onions
- 1/3 Cup Olive Oil
- 2 Cups Dry White Wine
- 1 Cup Currants
- 1 Cup pitted Kalamata Olives drained
- 1 Bunch Fresh Sage
- 2-3 Branches Fresh Rosemary
- freshly Ground Pepper to Taste
- 1 cup pine nuts-toasted optional
Equipment
- Large Skillet
Directions
- Slice tofu into ½ inch slices and dredge in flour. Set aside.
- Peel and chop onion finely.
- Heat olive oil in skillet. Add onion and sauté it about 15 minutes or until very soft and translucent. Add tofu slices to pan and sauté them until golden on each side. Sprinkle with freshly ground black pepper.
- Pour wine over tofu. Cover skillet and cook over low heat for about 10 minutes.
- Remove cover and add pine nuts, currants and olives. Stir well, recover skillet and simmer 15 minutes longer.
- Chop sage and rosemary finely while tofu is simmering. Remove cover and scatter herbs over tofu slices. Lift slices carefully with a large spatula and arrange them neatly in a serving dish (oven to table if you want to reheat it ) and serve hot with rice, farro or Israeli couscous.
