I've been organizing my recipe binder lately (it gives me something to do while watching World Cup games and feel less guilty for the time spent in front of the tube...). I have a lot of recipes still from before we were vegetarian and I came across an old favorite and decided to veganize it.
This was a recipe from Cooking Light magazine. Basically it was salmon marinated in pineapple and lemon juice then rubbed with a spicy sweet mixture and roasted in the oven. So I subbed some tofu and cooked it on the stovetop instead. I served it on whipped chipotle sweet potatoes (I halved this recipe and used just a tiny bit of Earth Balance margarine instead of the butter it calls for. Next time I'll just leave it out entirely) .
Barbecue Roasted Tofu
adapted from Cooking Light magazine 9/98
1/2 cup pineapple juice
1/4 cup fresh lemon juice
1 lb. extra firm tofu, sliced into 8 pieces
1/4 cup brown sugar
2 T plus 2 tsp. chili powder
4 teaspoons grated lemon rind
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground cinnamon
Combine first 3 ingredients in zip-top plastic bag; seal and marinate in refrigerator several hours, turning occasionally.
Remove tofu from bag; discard marinade. Combine sugar and next 5 ingredients in a bowl. Rub over tofu; cook over medium heat in a pan sprayed with oil until evenly browned on both sides. The sugar makes it brown quickly so watch it. The original recipe called for baking in the oven which I might try next time.
We also had an unbelievably sweet sharlyn melon with blueberries:
I still had some salad left from the night before (luckily I hadn't dressed the whole thing...). It was made with red leaf lettuce, butter lettuce, cucumbers, red peppers, green beans, sugar snap peas, cabbage, carrots and more! I have a picture but blogger is being difficult so that's it for now!