Caraway Tofu with Spicy Potato Wedges

The idea for this dish came from Antonio Tabucchi’s book Requiem. In one scene, the protagonist dines with a dead friend of his in a restaurant, and they are having sarrabulho, a traditional Portuguese meat dish. While eating, they are discussing how the meat is marinated in some white wine, caraway, garlic, and olive oil. Reading this made me think that it would make a great marinade for tofu, and we did like the end results too. This recipe made a fresh and harmonious baked tofu that had a distinct yet mellow caraway flavor.

As a side we had oven-baked potato wedges and soy yogurt sauce seasoned with garlic and chives.

Marinade for 250g firm tofu (serves 2):

  • 1 teaspoon caraway seeds, ground
  • 4 cloves garlic, crushed
  • 1 dl white wine
  • ½ teaspoon black pepper, ground
  • 1 teaspoon salt
  • 1 tablespoon olive oil

We just pressed the tofu, cut it into slices, dried the slices with a kitchen towel and put them in a plastic container. Then we mixed all the marinade ingredients, poured them over of the tofu, closed the lid of the container, shook it until the marinade was spread evenly, and put the tofu in the fridge overnight.

Next day we heated the oven to 200 degrees Celcius, spread the tofu slices in a single layer in a baking pan, poured the rest of the marinade over them, and baked them together with the potato wedges (see below) until the marinade was absorbed. In our oven this took 30 minutes.

Spicy Crispy Potato Wedges (serves 4):

  • 1 kg potatoes, scrubbed and cut in 6 wedges each
  • 3 tablespoons canola oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon smoked Spanish paprika
  • 1 teaspoon paprika powder
  • 1 teaspoon red chili flakes
  • 3/4 dl dry bread crumbs

Anni first mixed the breadcrumbs with the spices in a big bowl, and then added the potato wedges and the canola oil. Now, she stirred the potatoes until fairly covered with the breadcrumbs, and placed them on a baking sheet covered with baking parchment, the skin side of each wedge facing down. Now, there was some breadcrumbs left in the bowl, which she pressed on the wedges.

Now, we baked the potato wedges in 200 degrees Celcius on the uppermost rack of our oven for 30 minutes, while the tofu stayed on the lower rack of the oven and was cooked in the exact same time.

9 Comments

  1. Posted May 7, 2008 at 22:37 | Permalink

    Oh, I love potato wedges SO MUCH. I’m trying not to look at the recipe because I now I’ll eat them all if I cook eat…
    I like the idea of the white wine marinade. It could taste good for grilled tofu!

  2. Posted May 10, 2008 at 10:49 | Permalink

    How’d you make the soy yoghurt sauce?

  3. Heikki
    Posted May 10, 2008 at 13:05 | Permalink

    Alice — I think this was the first time we’ve used white wine to marinade tofu, but yeah, I think it worked pretty well.

    Dreamy — Most supermarkets around here carry a vegan soy yogurt (the brand name is Alpro, its wikipedia page has a picture of the soy yogurt package. So, we just used this ready-made yogurt mixed with a clove or two of garlic, some chives, and a little salt and sugar.

    Of course, one could try making their own soy yogurt too. I’ve been wanting to do that, but haven’t tried it yet.

  4. Posted May 11, 2008 at 23:29 | Permalink

    Wow-This meal looks incredible! I’m book-marking this page and checking to see if I have caraway seeds right now! Your blog is gorgeous, by the way!

  5. Posted May 12, 2008 at 02:26 | Permalink

    What a great idea! I must cook from your blog more often. I made Cuban bean soup, it was delicious… I replaced black beans with red kidney beans by mistake, but it came out really good… it is one of the favourites soups in my house now :) You can see it here:
    http://www.coffeeandvanilla.com/?p=2273

    Have a nice day, Margot

  6. Kloe SA
    Posted August 10, 2010 at 09:25 | Permalink

    I made the caraway tofu for supper tonight… and well, I didn’t like it at all, to be honest. I marinated it for 2 days, and cooked it like you said…. including the part about pouring the marinade on the tofu before baking it. Result? The garlic *burned* and it tasted bitter and awful. I must have known, really. I’m feeling pretty stupid. Did you strained the marinade so you only had the liquid?
    Maybe I’ll retry this recipe, and this time, I’ll strain the marinade before baking the tofu…
    *is feeling stupid*
    Anyway! Thanks for the recipe all the like! At the very least, I now really want to read “requiem”!

  7. Heikki
    Posted August 10, 2010 at 09:37 | Permalink

    Hi Kloe, too bad the recipe didn’t work like it should. We did not strain the marinade. The garlic should roast a little bit, but not burn to a crisp. Perhaps your oven baked it faster than ours? If you’ll retry the recipe, don’t trust our estimate of 30 minutes, but keep an eye on the tofu, and perhaps place the baking dish lower than the last time.

    Thanks for leaving the comment, maybe your observations are useful for somebody else too making this dish. Hmm, I should cook some caraway tofu myself too, it’s been awhile!

  8. Kloe SA
    Posted August 15, 2010 at 03:55 | Permalink

    Thanks for answering me!
    I’ve finally understood what I did wrong. I chopped the garlic instead of crushing it, which would explain why it burned…
    The next day, I brushed the bits of garlic off the leftover tofu, and just ate it cold (in a hurry!) and it was really, really good. I’ll definitely redo this recipe. This time, I’ll follow all the instructions…
    Thanks for sharing, and sorry for complaining when it was only my error…

  9. Heikki
    Posted August 16, 2010 at 11:00 | Permalink

    Hi Kloe, that must be the reason then. I’m glad that the tofu tasted good anyway. No worries about complaining, I always think it’s great that someone bothers commenting on a recipe. In my opinion the best comments are like yours – analyzing what went wrong!

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