|Heart shaped tofu "cutlets" dressed in a luxurious blueberry-fig sauce.|
There's almost too much amazing things happening in the world. Too much! First of all, I have been accepted into the Masters of Fine Arts Program here at Pennsylvania Academy of the Fine Arts. How can I not be over the moon about that? I have received a merit, alumnus, and portfolio awards, but need more. Now I've been researching other grant and scholarship opportunities, spoke with the Student Services advisor, and feel confident about fall 2014! I still cannot believe it! I'm going for the MFA!!!
I'm also really psyched about going to Brooklyn next week for Apothecary Theatre Company's Anti-Valentine's Day Party. The theme happens to be Edgar Allen Poe's Annabel Lee. I sort of wanted to go in hopes of seeing Tom Pelphrey, an actor from Guiding Light (I miss Guiding Light a lot- once my favorite soap opera and it hasn't held that honorable title in 7 years) who is a founding member and artistic director of ATC. Maybe it'll happen. Maybe it won't. Still, how can one pass up the opportunity to watch three different interpretations of Poe's haunting poem and possibly go to yummy Terri's after?
In the meantime, to celebrate yesterday's February 14th, Single Awareness Day, I made an unbelievably delicious dish thanks in part to a recipe (meant to prepare beloved cute ducks in *sniffles*, but tofu is the perfect replacement) sent by a classmate. Thanks Tim!
I never made a savory sauce with blueberries let alone figs, but the combination over top roasted tofu tasted like something out of a gourmet cookbook. The sweet tartness bring a compelling element that is simply too impossible to resist. From first bite to finish, this is an amazing dish for both singles and couples. Certainly don't need it to be February 14th to make it either.
1/4 cup sugar
2 tablespoon water
2 1/2 tablespoon balsamic vinegar
1 1/2 cup vegetable broth
1/2 cup dried figs, diced finely
3/4 cup blueberries
salt and pepper
Roasted Tofu and Butternut Squash
5 slices tofu, about 1- 1/2 inch thick
2 tablespoon olive oil
1 teaspoon garlic
2 teaspoons Italian seasonings
1 teaspoon salt
1/4 teaspoon coriander
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
1 lb. butternut squash, diced (I used Trader Joe's)
Stir sugar and water over low heat until sugar dissolves. Increase heat; boil without stirring until mixture is deep amber- about 8 minutes. Stir in vinegar (mixture will bubble). Add broth. Simmer until reduced to 1 cup, about 20 minutes. Remove from heat. Stir in dried figs. Let stand 30 minutes.
Preheat oven to 400 degrees.
Mix olive oil, garlic, Italian seasonings, coriander, red pepper flakes, salt and black pepper.
Evenly coat tofu slices in the marinade and lay on a greased baking sheet.
Mix butternut squash with a smidgeon of olive oil, green onions, salt, and black pepper.
|Lay butternut squash cubes around the tofu. Roast for 30 minutes. Turning over halfway at the fifteen minute mark.|
|Reheat sauce and add blueberries. Allow to thicken. Should be about 20 minutes more. Be patient. I love the little figgy dots. Pretty. Add a minute pinch of salt and black pepper. Turn off heat.|
|Layer a bit of sauce onto tofu cutlets.|