veggie tofu club

February 28, 2014 • Nancy Wolfson-Moche

This is a variation on yesterday’s post in which I used a square of fried tofu as a base. Here, I added several layers, including raw greens.

 IMG_3282

serves 2

INgredients

4 slices tofu

1 red pepper

1 yellow squash

½ teaspoon soy sauce

2 Tablespoons sesame oil

½ cup baby arugula

1 scallion

Process  Wash the red pepper, squash, scallion and baby arugula, all separately. Chop the scallion into thin ovals

IMG_3240

and set aside. Slice the tofu into quarter-inch-thick squares.

IMG_3179

Heat a cast iron or stainless steel skillet on a medium flame for about 30 seconds. Add one Tablespoon of the sesame oil and allow it to heat for about 20 seconds. Place four tofu squares in the pan.  While the first side is browning, add a drop of soy sauce on top of each piece of tofu.

IMG_3189

When the tofu is lightly browned, turn it over and brown the other side. Remove from pan and dredge on brown paper bags. In the meantime, cut the red pepper into four equal-sized pieces.

IMG_3193

Slice the yellow squash into long, quarter-inch-thick strips.

IMG_3203

Heat another skillet and add the sesame oil.  Place the strips of yellow squash in the pan; brown on each side (about 3 minutes per side)

IMG_3216

and then remove and dredge on brown paper bags. Place the red pepper in the pan and lightly brown both sides (about 3-4 minutes per side.)

IMG_3210

Now assemble the club: place one tofu square on the plate. Add a piece of red pepper on top;

IMG_3222

and then a piece of yellow squash.

IMG_3224

Top with baby arugula and a few pieces of scallion.

IMG_3227

Then place another piece of tofu on top of the arugula + a piece of red pepper + a piece of yellow squash + arugula and scallion. Now make another one and serve.

©Nancy Wolfson-Moche 2014

Next Post
»

Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).