tofu marabella

November 10, 2013

I think one of my first cookbooks was The Silver Palate by Sheila Lukins and Julee Rosso. It is a fabulous cookbook that became a sort of cooking bible for me when I was just starting to really cook for myself and the family. One of my go-to recipes was Chicken Marabella because it was a simple, easy, impressive dish packed with flavour. It always got rave reviews. I decided to cook it last night for Andrew’s parents’ 87th birthday party, but added a tofu version to serve alongside the meat-lover’s version. Piled on top of mashed potatoes with a good douse of the pan juices, what’s not to like?

2 blocks extra firm tofu, cut into slabs

1 head of garlic, peeled and finely pureed

1/4 cup dried oregano

coarse salt and freshly ground black pepper to taste

1/2 cup red wine vinegar

1/2 cup olive oil

1 cup pitted prunes

1/2 cup pitted Spanish green olives

1/2 cup capers with a bit of juice

6 bay leaves

1 cup brown sugar

1 cup white wine

1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped

Preheat oven to 350 degrees.

In a large bowl combine garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Arrange tofu slabs in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Cover and let marinate, refrigerated, overnight.

Sprinkle tofu pieces with brown sugar and pour white wine around them. Bake for 45 minutes, basting frequently with pan juices. Carefully transfer tofu, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.

Posted by Ruth Richardson
Filed in The Main Event: Tofu + Tempeh

4 Comments »

4 Responses to “tofu marabella”

Nina-Marie Lister Says:

November 10, 2013 at 9:50 pm
Fantastic! This was also one of my tried and true favourites, so I’m excited to try the tofu version. (I always made extra of this dish; we used love it the day-after, cold for a picnic lunch or on a sandwich. Will have to try the tofu version and see if this would work too 🙂 NML

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Emily Says:

November 11, 2013 at 1:06 am
Yum. I’m going to try that. Gideon is totally into olives, and Jonathan can’t stand them so maybe I’ll be making a few different versions for all. xo

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mary Says:

January 27, 2014 at 5:54 pm
It is always great to be able to bypass the time-consumIng cookbook search and just go to your blog for ideas! I have made this one several times already and often go back to your tajine as well… Fast becoming standards! Not to mention all the others i have tried! Thanks for making supper easy!!!

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- Ruth Richardson Says:
  
  January 27, 2014 at 8:12 pm
  So glad you are finding it useful Mary. It would be a drag if it wasn’t 🙂 You’ll like the squash chickpea salad I just posted. Try it out and let me know what you think.
  
  Reply