When the weather turns warm I make lots of salads but there’s only so much cold food you can eat during the week.before boredom sets in. I have a couple of stand by dishes that don’t heat up the kitchen too much and are simple to make. One ingredient I love for summer eating is couscous. Just five minutes boiling the water or stock, throw in the couscous, wait five minutes more and you have a side dish.
For this Meatless Monday recipe I used mushrooms that can be purchased for a dollar or less and stand up well to grilling, and a favorite standby, tofu.
If you follow my tip about freezing it, defrosting it, and letting it marinade either all day or overnight, it becomes an ingredient that even die hard meat eaters won’t mind eating now and then.
In this recipe I speeded things up by cooking the tofu, onions and mushrooms before putting them on skewers.
1 12 ounce container of extra firm tofu
1 10 ounce box of mushrooms, cleaned and if they’re large cut in half
1 onion cut into quarters
1/2 cup of orange juice
1/3 cup soy sauce
2 teaspoons of sesame oil, you can cut this down to one teaspoon if you don’t like it’s pungent taste or use canola oil
1/2 tablespoon chopped fresh ginger
1 clove of garlic, finely chopped
1 teaspoon of onion powder
If you want a spicy kick to this dish add some red pepper flakes
Cut the tofu into cubes and place in a glass casserole dish, add the mushrooms and onions.
In a bowl mix the rest of the ingredients together and pour onto the tofu, onions and mushrooms. Cover and place in the refrigrator for at least six hours.
Heat some oil in a skillet and add the tofu and cook until browned and has a crispy crust. (As the tofu can easily break when it’s cooked like this I use a separate skillet to brown the onions and mushrooms). Let everything cool and place the veggies and tofu on skewers. Keep any remaining marinde for brushing onto the tofu/veggies while they’re broiling.
Heat the broiler and place the skewers under the broiler for about 2- 3 minutes. Serve on top of bed of couscous which is simple to make-
1 cup of couscous
1 cup or water or stock
1 tablespoon of oil
Heat the stock/water and oil in a saucepan to boiling. Remove from heat, stir in the couscous, put a lid on the saucepan and let the mixture stand for five minutes. Fluff the couscous with a fork and it’s ready.
This recipe serves 4.