Pan-seared Tofu With A Ouzo and Pomegranate Glaze

No ratings yet

TOFU AND THE MEDITERRANEAN DIET: Tofu, or bean curd, as it is also known, is an unparalleled source of plant-based protein coming in at 10 grams of protein per 1/2 cup serving. It is made by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness. It has such a mild, subtle flavor, it’s a great addition to the Mediterranean diet because it absorbs all the robust flavors of Mediterranean food beautifully.

No ratings yet

Pan-seared Tofu With A Ouzo and Pomegranate Glaze

By Diane Kochilas

Prep Time 15

Cook Time 30

Servings

Beans & Pulses, Greek – Inspired, Mediterranean, Mediterranean Diet, Meze / Starters, Recipes, The Ikaria Diet

Prep Time 15

Cook Time 30

Servings

Beans & Pulses, Greek – Inspired, Mediterranean, Mediterranean Diet, Meze / Starters, Recipes, The Ikaria Diet

Ingredients

2 Tbsp extra virgin Greek olive oil plus 1 tsp for searing the tofu
Greek sea salt and freshly ground black pepper to taste
1 cup onions halved and thinly sliced
4 garlic cloves peeled and cut into paper-thin slivers
½ cup pureed fresh or canned tomatoes
½ cup low-sodium vegetable broth or water
2 Tbsp balsamic vinegar
3 Tbsp ouzo
2 tsp pomegranate molasses
1 pound tofu sliced

Instructions

Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat and cook the onions and garlic until wilted, stirring. Add the tomato puree and the broth, reduce heat and simmer for 10 minutes. Season lightly with sea salt and pepper.
Whisk together the balsamic vinegar, ouzo and pomegranate molasses and pour into the pan, stirring. Continue simmering the sauce another 5 minutes, until thick.
Pat dry the tofu slices. Heat the remaining olive oil in a grill pan over high heat. Add the tofu slices to the grill pan and sear, flipping carefully to get marks on both sides. Season to taste with salt and pepper. Serve on a platter or in individual plates and spoon the glaze over the top.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

Latest Recipes

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

Spanakopita Salad

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Featured In

Pan-seared Tofu With A Ouzo and Pomegranate Glaze