Lemon-cranberry marinated tofu with festive spices

1. Cut the firm Soykei tofu into small cubes and place in a large heatproof jar. In a small saucepan, bring the water to a boil and melt the salt in it. Pour the brine over the tofu and close the jar. Leave to brine for at least 8 hours before use. 
2. For the marinade: In a small bowl, combine the oil, rosemary, garlic, dried cranberries, La pincée Boisée spice blend, chili pepper to taste, and lemon zest and juice. Drain the tofu and place in a large bowl. Pour in the marinade and toss gently to coat each tofu cube. Transfer to a resealable jar. Marinate for at least 4 hours. Marinated tofu can be stored in the refrigerator for up to 3 days.
3. Serve as an appetizer or as a garnish on cheese platters.  

NOTES 

Plan for 8 hours to brine the tofu and 4 hours to marinate it.

Soaking tofu in brine allows it to be seasoned thoroughly and improves its texture. This process triggers osmosis: the salt gently penetrates the center of the tofu while some of its water is released, which slightly firms up its texture. The result is a softer, well-seasoned tofu that holds up better when cooked. Soaking can last from 15 minutes at room temperature to 12 hours in the refrigerator, depending on the desired intensity of flavor. Once brined, simply pat it dry and it will be ready to grill, sauté, bread, roast, or serve as a garnish with improved texture and taste.

Photos and recipe: JM_cuisine by Jonathan Michaud

Website
Instagram
Facebook