Tofu with Cherry Tomatoes

The number of people that this dish serves will depend whether you are serving it as a first course or a main course for lunch or a light meal.  Makes 2 -4 servings.

Since I strongly believe in using seasonal ingredients, I like to serve this recipe in spring and summer because of the tomatoes and fresh greens.  This recipe also does not require any cooking, which makes it a perfect dish in the warmer months.

Ingredients

• 14 ounces medium firm tofu cut into 4 rectangles
• Kosher salt
• Freshly ground black pepper
• 1 cup ripe cherry tomatoes, halved
• Greens, any variety
• ¼ cup very loosely packed Italian parsley, finely chopped for a garnish

Dressing
• 2 tablespoons low sodium soy sauce
• 3 tablespoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 2 teaspoons sesame oil

PREPARATION

1. Cut the tofu into 4 pieces and dry thoroughly. Since tofu is stored in water, it must be dried with paper towels and sometimes requires quite a bit of paper. Season well on all sides with salt and pepper.

2. Whisk the dressing ingredients.

HOW TO SERVE

Place the greens on a plate; top with slices of tofu, then tomatoes. Pour the dressing over the greens and tofu and garnish with parsley.

Halibut Ceviche

Makes 4 first course servings.

Ceviche is a refreshing dish which I make with pristine fresh fish marinated in lime juice. The juice “cooks” the fish in a very short time, turning it opaque and firm. In my recent cookbook, Helen Nash’s New Kosher Cuisine, I used tilapia fillets and marinated the fish overnight. I prefer this quicker version. I also like serving it with butter lettuce and avocado to make it more of a substantial dish.

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ingredients

• 1 pound skinless halibut
• 1 teaspoon Kosher salt, approximately
• 1/3 cup lime juice, plus 2 tablespoons, approximately
• 2 Jalapeno peppers, seeded, finely chopped
• 2 scallions, including green part, thinly sliced
• ¼ cup loosely packed cilantro leaves
• Freshly ground black pepper
• Butter lettuce
• Extra virgin olive oil
• Slices of avocado

Preparation

1. Pat the fish dry with paper towels and cut into ½ inch squares. Place fish in a nonreactive bowl and season with salt. Pour 1/3 cup lime juice over the fish and press down so the fish is submerged in juice. Cover and refrigerate for 1 hour, or until fish is opaque and firm.

2. Drain and discard the lime juice. Stir in peppers, scallions and cilantro. Just before serving add the remaining 2 tablespoons lime juice, and season to taste with salt and pepper.

To serve

Arrange the lettuce on a plate. Drizzle with olive oil. Place the ceviche in center and arrange slices of avocado on the side.

notes

Chopping cilantro takes away its aroma.  It's better just to remove the leaves from the stem.