Pomegranate Marinated Tofu

I don't know maybe it's still my sister's gift singing soft inspirations in my ear but I've been wanting to marinate tofu in a pomegranate sauce all week. It's one of those things, like a dark chocolate craving, that won't quiet until you've surrendered to it. I decided to make the marinade out of pomegranate concentrate because that's what I had on hand. The result was beautiful and the tofu baked to perfection, leaving the house smelling like a trip to the Middle East with a layover in China or Japan to pick up the tofu of course.

Pomegranate Marinated Baked Tofu (serves 4)



Ingredients:

1/2 tablespoon of olive oil
1 small onion, chopped fine
1 garlic clove, minced
1/4 teaspoon of ground cumin
1 teaspoon of ground coriander
1/4 teaspoon of ground turmeric
1/4 teaspoon of paprika
1/4 teaspoon of ground ginger
1/2 cup of chopped walnuts
1/4 cup of chopped cilantro
1 tablespoon of honey or 1/2 tablespoon of agave nectar
1/4 cup pomegranate concentrate
1/4 cup water
1 tablespoon roasted walnut oil
1/4 cup of cooking wine (such as sherry or sweet cooking rice wine)
Salt to taste
1 pound of firm tofu, cut horizontally in half and then into four equal portions (you'll have 8 pieces total)

In a pan, under medium heat, saute the onion and garlic in the olive oil until translucent. Add the spices and saute for a minute or two until well combined and fragrant. Then add the walnuts. Saute another minute, add the cilantro, honey or agave nectar and pomegranate concentrate. Mix well. Transfer to food processor, pulse a few times and add the remaining ingredients, except for the tofu. Pulse to obtain a sauce consistency.



Put the slabs of tofu in a baking lasagna dish. Pour marinate over, rub gently with your fingers if necessary. Make sure that all pieces are covered on all sides by the marinade. Cover and refrigerate for at least an hour, longer is better (up to 24 hours).



Preheat oven to 375F. Bake tofu for 30 minutes. Serve over rice and with a nice crisp salad. I served mine with imperial black rice and a refreshing fennel apple slaw.