Summer On a Plate
It’s summer, and yeah it’s almost never awfully hot in Detroit (to me this is not hot) but I’m going tropical. It’s more about feeling like you’re on vacation than it is cooling down, but we can do a little of that as well! Today, lunch is a mix of sweet, spicy, and chilled. No stove tops for this one!
Tropical Tofu Salad
- 2- 1 lb packages of firm tofu, drained and pressed
- 5 TBSP low sodium soy sauce
- 4 TBSP cane vinegar (after tasting this I think rice vinegar would be a fine substitute)
- juice of a lemon and a little of its zest
- 2 red chili peppers
- 1 bundle of green onions, tops
- ¼ cup unsweetened coconut flakes
Directions: Prepare your tofu. Completely drain and press it, then cut it into chunks and set it aside in a mixing bowl. In a food processor, mill the coconut flakes into an even finer flake so your texture-hating significant other will eat it. Then set it aside. Skip if you’re all about that texture. Now, combine the soy sauce, cane vinegar, lemon juice, lemon zest, red chilies, and green onions and whiz it around until it’s well combined and the vegetables well chopped. Pour over the chunked tofu and then combine the marinade into it by mashing with a fork. Let it set in the fridge for several hours before serving so the flavors can marry. Serve with the breads, toppings, and spreads of your choice! Try to work with the flavor profile though, a’ight? Pinky promise?
Chilled Chili-Mango-Melon Soup
- flesh of a medium cantaloupe, scooped out
- 2 cups frozen mango, thawed (you can use fresh but I seriously suck at cutting them)
- 1 red chili pepper, deseeded
- 1 “ ginger root piece, peeled
- 2 TBSP water
- 1 cup canned coconut milk
- 1 tsp molasses (optional)
Directions: In a food processor, combine the ginger root and red chili pepper with the water until it’s as homogeneous as you can get it. Add the coconut milk and molasses, then combine once again to hopefully get the first bit milled even finer. Start adding in the cantaloupe and mango in batches until fully combined. Let chill in the fridge for a few hours before serving so the flavors can marry.