Hummus Crusted Tofu With Rosemary Recipe 445

Steps:

• Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish.
• Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid (if you don't have exactly 2/3 cup, add water until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.
• Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
• Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables.

Steps:

• Marinated Tofu: Drain the tofu and press to remove extra liquid. I like to slice my tofu into 1/2 inch strips and press those individually to remove as much liquid as possible. It creates a firmer tofu. While the tofu is "pressing," prepare the marinade by pouring all the ingredients in a 9 X 13 baking dish and stirring until well combined. Chop tofu into 1″ cubes and place it in the marinade. Stir gently until all the tofu is thoroughly coated. Cover and set aside. Hummus: Pour all hummus ingredients into a food processor and pulse until well-combined. This hummus should be a bit runnier than others because of the added water. This texture will help it spread over the tofu in the next step. Hummus Crusted Tofu with Rosemary: Heat the oven to 350 Be sure the tofu is distributed evenly across the bottom of the pan and then pour hummus over the tofu. Be sure each piece is covered. You can even stir the tofu gently to ensure each side is amply covered. We're going for a thick coating of hummus. Bake at 350 for 30 minutes Allow the tofu to cool slightly and serve over brown rice. I like to serve this dish beginning with bed of spinach, followed by brown rice topped with the crusted tofu (and the remnants of the baked hummus). The combination of colors and flavors is divine and the aroma of the rosemary and other spices is not so bad either!

Steps:

• Place the oil in a small skillet over high heat.
• Once smoking, flash-fry the rosemary sprigs for 30 seconds per side. Remove and place on a paper towel, reserving the oil.
• Place the garbanzo beans in the food processor with the yogurt, rosemary-infused oil, lemon juice, garlic, salt and pepper.
• Puree to desired consistency.
• Pull the crispy rosemary leaves off the stems and place them in the food processor. Pulse until the rosemary has worked through the hummus.
• Makes 2 ½ cups.

Steps:

• Take your tofu and cut it into 1/2-inch thick slabs across the short side of the tofu block and set them aside.
• In a shallow, non-reactive bowl, combine your buttermilk and herbs and add the tofu to that bowl and turn it to coat well.
• Let stand 20 minutes in this mixture.
• Meanwhile, mix the cornflakes with the salt and cayenne and place it in a flat, wide dish.
• Heat your olive oil in a large nonstick skillet over medium heat, and coat your tofu slabs in the cornflake mixture, making sure to press the cornflakes gently into the tofu to cover.
• Place the coated tofu slabs in the heated pan and allow them to cook for 4 minutes until golden brown.
• Turn the tofu and cook on the other side 3 minutes, or until golden brown.
• Serve immediately or place on a baking pan in a 200-degree oven to keep warm until ready to serve.

Steps:

• Place garbanzo beans, tahini, lemon juice, lemon zest, garlic, parsley, and green onion in the bowl of a food processor. Blend until smooth, adding water if the mixture is too thick. Season to taste with salt and pepper.