When it comes to tofu, people fall into two camps: “more please” or “meh.” Maple syrup is a surprising way to transform a tofu basher into a tofu lover. Tofu is a good source of low-fat protein, while spinach adds a splash of colour and plenty of vitamin K.
Place a couple layers of paper towel on rimmed baking sheet. Place tofu on paper towel and top with a couple more layers of paper towel. Place a cutting board on top of tofu and then place a heavy object such as a skillet on the cutting board to weigh down the tofu. Let drain for about 15 minutes.
Upend tofu and slice in half lengthwise. Slice each piece of tofu along its width to form 4 slabs. Place tofu in large shallow dish or container.
Whisk together maple syrup, orange zest, orange juice, soy sauce, sesame oil, ginger, and cayenne or chili powder. Pour maple mixture into container with tofu and let marinate for at least 1 hour, flipping once.
Remove tofu from marinade and let excess drip off. Place remaining marinade in small saucepan and boil uncovered for 1 minute, or until slightly reduced. Cover and set aside.
Heat oil in skillet over medium-high heat. Add tofu steaks and heat for 2 minutes per side, or until golden and slightly crispy. Remove tofu from skillet and reduce heat to medium-low. Add shallot and garlic; heat for 1 minute, stirring often. Add spinach to skillet, in batches if necessary, and heat just until wilted.
Place spinach on serving plates and top with tofu steaks. Drizzle maple sauce over top.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.