This is my mother’s famous orange balsamic marinade. It was a staple in our house growing up and is delicious on tofu! Tonight I paired it with green bean almondine and scallion champ, and old Irish dish, with the purple scallions I got from CSA Week #7.
serves 4
Orange Balsamic Glazed Tofu
1 8oz package tempeh
1 cup fresh squeezed orange juice (about 3 oranges)
1/2 cup balsamic vinegar
2 teaspoons arrowroot
Press the tofu. Cut into 8 triangles. Mix the orange juice and balsamic vinegar and pour over tofu. Cover and refrigerate for an hour or several. Heat up a non-stick skillet and pour the tofu plus marinade in. Bring to a boil and reduce the heat in order to reduce the marinade. Flip tofu over after a few minutes. Take the tofu out and add the arrowroot to the marinade to make a gravy.
Green Beans Almondine (I have no measurements, just make enough for everyone!)
Green beans
Toasted almonds
Olive oil
Salt
Steam the green beans. Toast the almonds. Toss together with olive oil and salt.
Peel, chop and boil the potatoes.
Slice the scallions thinly, both white, in this case purple, and green parts. Reserve some for garnish. In a small pot, combine the scallions and soy milk. Bring to a boil and simmer for a few minutes. Then turn off the heat and let the scallions steep until the potatoes are ready.
Drain and mash the potatoes. Add the soy milk/scallion mixture and Earth Balance. Combine well and season with salt.
Enjoy!