Wow, Sunday night already and I’m not sure where the weekend went but it went fast. With church activities and playing with some new kitchen “toys,” I lost track of time. And Christmas is just 10 days away! AAHHH! I’m not sure how prepared you are, but I’m not really so I need to kick it in gear. If you’re prepping your menu for the big day, this recipe may help if you have some vegetarian guests. This turkey alternative is flavorful and sweet with the cranberry jelly but it’s not just any cranberry. It’s Cran-Peno from Pepperlane in Wanship, UT. They take standard preserves and kick it up a notch by adding jalapeno (among other things). It adds a whole new dimension to the cranberry flavor and takes this turkey alternative and makes it amazing.
I’m a big fan of tofu and use it often on salads or in soups. I love seared tofu when I eat at Chinese restaurants and find seared tofu is better if you use extra firm tofu. Extra firm has a “meaty” texture and taste compared to silken or soft. Hubby hates tofu so on a night he was not home, I made this dish. I loved it and served it with some stuffing so I can have my own “vegetarian” thanksgiving experience.
Cran-Peno Seared Tofu
|Prep time||5 minutes|
|Cook time||10 minutes|
|Total time||15 minutes|
|Meal type||Main Dish, Side Dish|
- 4 Slices extra firm tofu (2 ounces each)
- 2 tablespoons extra virgin olive oil
- 3 tablespoons Pepperlane Cran Peno Jelly
- 1 teaspoon garlic (minced)
Be sure to soak your skillet immediately after cooking to prevent the hardening of the jelly. It will make clean up so much easier.
This recipe is so versatile and I don’t think it’s just to lay over stuffing and rice. I can see adding this to a delicious fall salad or eating it as a side dish to fish or chicken. But on its own, it’s very good. The sweet seared exterior of the tofu slices are not overly sweet and the “peno” part was not too hot either. I think this would be an excellent turkey alternative for Thanksgiving and not just for vegetarians either!