January 13, 2016
I was reading a book review for "Superfoods 24/7" on Cadry's Kitchen, and one of the recipes mentioned in the review was hemp-crusted tofu. I was immediately seized by a craving for hemp-crusted tofu. Perhaps not everyone would become obsessed with tofu coated in hemp seeds, but I just couldn't forget about it. Cadry mentioned that the tofu was marinated in apple cider vinegar and tamari, and that was all I needed.
I sliced some extra-firm, water-packed tofu and patted it dry with a towel. Had I more patience, I would have pressed the tofu, but I'm all about immediate gratification when I'm hungry and obsessed. I mixed a small amount of balsamic vinegar and tamari in a dish, dipped the tofu into it, then spread the tofu pieces on a cutting board. I sprinkled the pieces with hemp seeds and coated both sides. The seeds adhered easily. I heated my 8-inch cast iron griddle, added a little avocado oil, and set about browning the tofu.
While the tofu was cooking, I thinly shredded a generous quantity of green cabbage, the lone green veggie left in the refrigerator. After the second side of the tofu was done, I placed it to the side and heaped the cabbage onto the griddle. I covered the pan with my wok lid and let it steam for a minute or two. The bottom of the cabbage was browned and crispy and the rest was nicely wilted but still fresh-tasting. It was an excellent lunch. I wish I'd thought to grate a bit of fresh ginger into the cabbage and add some hot pepper flakes. Next time.
As it turns out, I just learned I won a copy of Superfoods 24/7 on Olives for Dinner and am excited to be able to make the actual recipe for hemp-crusted tofu, as well as the other recipes in the book, soon! How do you use hemp seeds, if you do?