The Moosewood Restaurant is a collective run operation in Ithaca, NY, which was first set up in 1973. The collective has also published at least 12 cookbooks and their fresh and ever changing approach to vegetarian and healthy eating has been highly influential.
Unfortunately I’m a long way from Ithaca and unlikely to eat in the restaurant any time soon (anybody out there want to offer a review?), and I had previously only glanced at copies of their cookbooks, but I have been seriously impressed by this, their latest effort and would be happy to recommend it to anyone looking for exciting healthy recipes, as well as for vegetarian, vegan and raw food.
As well as the trying out the recipe below, I made a version of their Sweet Potato Pie, which tasted much sweeter and richer than the healthy ingredients might lead you to believe, and I’ve lined up a list of recipes to try next: cauliflower tabouli, raw broccoli salad and vegan cornbread.
This recipe for Pomegranate-glazed Tofu was a revelation! Absolutely delicious and destined to become a firm favourite, both as it is, and, as is my way, inspiration for further experimentation.
1 cake of firm tofu (about 16 ounces), cut into 1 inch cubes
2 tblsp olive oil
1 cup pure pomegranate juice
2 garlic cloves, minced or pressed
1 tblsp soy sauce
2 tsp Dijon mustard
1 tsp grated orange zest
1 tsp minced fresh rosemary
In a large skillet on medium-high heat, warm the olive oil. Add the tofu cubes and cook for about 3 minutes per side until lightly golden.
Whisk together the pomegranate juice, garlic, soy sauce, mustard, orange zest, and rosemary. When the tofu pieces are golden, pour the sauce over the tofu and continue to simmer for 3 to 5 minutes until the tofu has absorbed some of the sauce and the rest has reduced to glaze.