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May 6, 2010 07:20 AM

Tofu Marbella?

I'm having a dinner party and am planning on serving Chicken Marbella. I'm sure this will please the omnivores in the crowd, but the vegetarians will be left without a main dish. I'm thinking of doing a "tofu marbella" so I can double up on ingredients and save time. Has anyone ever tried this? I would just marinate and bake as I will do for the chicken, but I'm afraid that the tofu will end up looking like sad little white blobs. What about marinating then sauteing and then throwing it in the oven?

Any ideas? Thanks!

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  1. Definitely, definitely press it first, but other than that, no helpful suggestions, sorry.

    1. There is a fake chicken breast product made out of wheat gluten. It is widely available in health stores, asian stores, usually frozen and if you are in Canada the Loblaws grocery chain has a great fake chicken breast also frozen. MY partner is a vegetarian and loves this as it has opened up a whole new world of sauces and tastes for her.
      If you are going to do the tofu route I would recommend you use FIRM tofu not the regular and or you can buy fried first and is golden on the outside and has firm texture that will hold up to marinating and baking. (again at asian stores)

      1 Reply
      1. re: tearingmonkey

        In the same genre, there's a product called Naked Cutlets made by Quorn (using some kind of fungus as meat-substitute) that is quite good. This would probably work perfectly for what you have in mind. (They also make breaded "cutlets" too if you would prefer that.)

        1. Not sure how this would work in Chicken Marbella, as I've never made or eaten it (prunes give me nightmares), but I'm a big fan of baking marinated tofu, so maybe this would work. I cut it into small, slightly-larger-than-bite-size pieces - for some reason they're usually triangles - and marinate it for at least an hour, turning at least once; then I bake it for an hour at 325 degrees, turning it once. You'll end up with a totally transformed tofu: chewy, flavorful, browned, awesome. No sad little white blobs here. (It does shrink a bit as it dries out, though, so you might want to allow more than you think you need. I'll eat leftovers straight out of the fridge as a snack. It's that good.)

          2 Replies
            1. re: gmm1110

              I forgot one thing: when I bake it, I add enough marinade to the baking vessel to come close to halfway up the tofu. Kind of makes an unholy mess in the pyrex dish I use, so I sometimes cover the dish with foil. I have to say, doing this - the marinade, not the foil - came to me from the same place the original idea did (not sure where that was). I think the idea was that the tofu continues to absorb the marinade as it cooked, which is one of those ideas that I sense will stop seeming logical if I think too much about it (wouldn't it just evaporate?) but I always do it anyway, and it comes out well. Good luck - I'd love to hear how it turns out, too!

          1. Please let us know what you end up doing and how it works out. I'm interested in this idea.

            2 Replies
            1. re: LulusMom

              The party's not until next week but I will let you all know!

              1. re: gmm1110

                Make sure you use super firm tofu, not the the silken kind :)