Greg Schaefer
New member
I found this recipe on another site, and modified it to use tofu, because that sounded amusing. (See http://j-walkblog.com/index.ph.../food_fast_and_easy/)
Ingredients:
[1] 1 drained container of extra firm tofu sliced into eighths.
[2] six Thai chili peppers diced and ground in mortar and pestle.
[3] 1 drained tin of sardines in olive oil.
[4] 1 tsp minced garlic (two cloves).
[5] three anchovy fillets in olive oil, or six of the halves I found in my tin.
[6] sprig of fresh dill snipped.
[7] 1 tsp ground parsley.
[8] Stuff to mix in: Lemon and lime juice. Panola Jalapeno salsa. Olive oil.
Smoke tofu as though it were cheese, (See Chris' article at http://www.virtualweberbullet.com/cheese.html). I was sadly out of Alder wood chips so had to fake it with charcoal. I smoked it about an hour, until it was slightly brown, and had begun to dry out.
Smash the remaining ingredients with mortar and pestle, but a food processor would probably have been easier. Add lemon, lime juice and Panola and olive oil to taste. The original recipe said make it pesto-like in consistency.
Slice the browned tofu eighths into thirds, rotate 90 degrees and cut once more to get spaghetti-like pieces.
Carefully separate your tofu, and spoon on the fish. Serve with additional Panola, and or the Lemon/lime juices.
This was fun to make and surprisingly good. I like Sardines on crackers to begin with however...
Greg
Ingredients:
[1] 1 drained container of extra firm tofu sliced into eighths.
[2] six Thai chili peppers diced and ground in mortar and pestle.
[3] 1 drained tin of sardines in olive oil.
[4] 1 tsp minced garlic (two cloves).
[5] three anchovy fillets in olive oil, or six of the halves I found in my tin.
[6] sprig of fresh dill snipped.
[7] 1 tsp ground parsley.
[8] Stuff to mix in: Lemon and lime juice. Panola Jalapeno salsa. Olive oil.
Smoke tofu as though it were cheese, (See Chris' article at http://www.virtualweberbullet.com/cheese.html). I was sadly out of Alder wood chips so had to fake it with charcoal. I smoked it about an hour, until it was slightly brown, and had begun to dry out.
Smash the remaining ingredients with mortar and pestle, but a food processor would probably have been easier. Add lemon, lime juice and Panola and olive oil to taste. The original recipe said make it pesto-like in consistency.
Slice the browned tofu eighths into thirds, rotate 90 degrees and cut once more to get spaghetti-like pieces.
Carefully separate your tofu, and spoon on the fish. Serve with additional Panola, and or the Lemon/lime juices.
This was fun to make and surprisingly good. I like Sardines on crackers to begin with however...
Greg