By Swami Sahajananda Saraswati
When I prepared Noochy Baked Tofu for breakfast along with Couscous and Pineapple Chutney, I was surprised at the ease and delicious tastes. The highlight was the Noochy Tofu, but the Pineapple Chutney was not far behind. Savory and salty, the tofu benefits from nutritional yeast (a special ingredient from my old hippie days). The chutney is sour, sweet, hot and pungent with walnuts added right before serving for the bitter taste and crunch. The couscous cooked with some ghee gave a balance to the distinct flavors of both other dishes.
I like that this tofu recipe gives me such a simple and flavorful way to make tofu. For years, I have worked with tofu a lot, trying to make it pleasing to those who experience it as bland and boring. I have tried pressing the water from the tofu overnight so itcan absorb more flavor from whatever I cook it in. I have fried, sautéed and baked it in many different marinades. Yet this simple recipe with four ingredients does it all. It also eliminates the work of dealing with messy marinades and standing at the stove watching that the tofu doesn’t stick to the pan. You just pop it in the oven and bake it.
The tofu recipe’s author, Isa Chandra Moskowitz (theppk.com) has written many vegan cookbooks. She and says she ate this tofu through high school because it was so easy. I followed her recipe as it was written, which is not usually how I cook. But this one works, so I have no secret tips. Enjoy!
Noochy Baked Tofu with Couscous and Pineapple Chutney
Serves: 2-4 people
Protein: 21 grams (entrée + sides)
Sweet = tofu, couscous, pineapple
Salty = tamari/soy sauce
Sour = pineapple, vinegar
Astringent = tofu, vinegar
Bitter = walnuts
Pungent = onion, ginger
Ingredients & Instructions
FOR THE TOFU:
- 14-ounce package extra-firm tofu, drained and chopped into medium chunks
- 1 tablespoon oilive oil
- 1 tablespoon tamari or soy sauce
- 1/4 teaspoon salt
- Freshly ground black pepper
- 2 tablespoons nutritional yeast flakes
FOR THE PINEAPPLE CHUTNEY:
- 1/2 cup onion (chopped)
- 1/2 cup honey
- 1/2 cup white vinegar
- 2 1/2 cups pineapple (chopped)
- 2 teaspoons curry powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon red pepper flakes
- 1/2 cup chopped walnuts
FOR THE TOFU: Preheat the oven to 350⁰ F. Line a large rimmed baking sheet with parchment paper.
Place the tofu on the baking sheet and drizzle with the oil and tamari. Sprinkle with the salt and several dashes of black pepper. Use your hands to flip and coat. Sprinkle with the nutritional yeast and flip again to coat.
Assemble tofu in a single layer. Bake for 20 minutes, until crisp and lightly browned. Use a spatula to flip and bake for 10 more minutes.
While hot, serve on a bed of cooked couscous. Tofu may be served cold and refrigerated up to 3 days.
FOR THE PINEAPPLE CHUTNEY:
In a heavy saucepan, combine the onion, honey, vinegar, pineapple, curry powder, ginger, salt and red pepper flakes and mix well.
Put the pan on the stovetop and cook over high heat until the mixture comes to a full rolling boil, stirring frequently.
Reduce the heat to low and cook, stirring occasionally so the food doesn’t burn, until the pineapple is tender and mixture is thickened, about 20-30 minutes.
Take the pan off the heat and allow the chutney to cool slightly. While still warm, add the walnuts, stir well and serve immediately, as a side dish with the meal. Chutney may be refrigerated for up to 3 days.
 Chutney recipe inspired by thespruceeats.com.