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Tofu Marbella?

gmm1110 May 6, 2010 07:20 AM

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. g
    GilaB RE: gmm1110 May 6, 2010 08:36 AM

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

    1. t
      tearingmonkey RE: gmm1110 May 6, 2010 09:36 AM

      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
        LNG212 RE: tearingmonkey May 13, 2010 10:07 AM

        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.)

      2. g
        gmm1110 RE: gmm1110 May 6, 2010 10:56 AM

        Thank you!

        1. darklyglimmer RE: gmm1110 May 6, 2010 02:25 PM

          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: darklyglimmer
            gmm1110 RE: darklyglimmer May 10, 2010 07:07 AM


            1. re: gmm1110
              darklyglimmer RE: gmm1110 May 10, 2010 04:34 PM

              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!

          2. LulusMom RE: gmm1110 May 10, 2010 10:02 AM

            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
              gmm1110 RE: LulusMom May 13, 2010 08:23 AM

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

              1. re: gmm1110
                Rasam RE: gmm1110 May 13, 2010 09:58 AM

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

            2. g
              gmm1110 RE: gmm1110 May 24, 2010 10:34 AM

              Thanks so much for all of your suggestions. They were extremely helpful. The tofu marbella was a hit! I followed your advice to use extra firm tofu (I bought organic from Trader Joe's). I pressed most of the water out of it. The overnight marinade also helped dry the tofu out a little more. I used three packages of tofu and followed this marbella recipe: http://www.epicurious.com/recipes/mem... , which is the classic one.

              I baked it for about 45 min for lack of time. I would probably stir it and bake it longer to brown the tofu a bit more.

              All in all, a hit!


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