iEat Green - Annie McShiras - 09/06/12

My guest will be Annie McShiras. Annie is the Development Director of the Responsible Endowments Coalition, an organization that works to build and unify the college and university-based responsible investment movement, challenging universities to invest their money in more socially and environmentally just ways. In addition, Annie is also a member of the SolidarityNYC collective, an organization committed to building a solidarity & cooperative economy in New York. A "Think Outside of the Box" organization!

Corn-Encrusted Tofu Medallions with Fire Roasted Heirloom Tomatoes and Jalapeno Peppers

1 cake extra firm organic tofu, sliced ¼” thick, into 10 slices

1 cup ground organic corn flakes

zest of 1 lime

1 egg white

¼ t. salt

¼ t. cumin

¼ t. pepper

Olive Oil

1 onion, chopped

12 small yellow tomatoes

6 red heirloom tomatoes

1 t. cumin

½ cup corn kernels

1 finely chopped jalapeno pepper

1 Serrano pepper

1 Poblano pepper

1 Tbs honey (optional, if tomatoes aren’t sweet)

juice of 1 lime

1 organic red pepper, cut into large pieces

1 t. minced garlic

¾ t. salt

1 Tbs. chopped cilantro, or parsley

Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.

Combine ground corn flakes, lime zest, ¼ t. cumin, salt and pepper in a shallow dish. Dip tofu into beaten egg white and then bread both sides of the tofu with the mixture.

Cover bottom of heavy skillet with olive oil. When oil is hot, sauté all the pieces of tofu until golden brown on both sides. Squeeze juice from ½ of a lime onto tofu medallions. Remove from pan and place on paper towel to absorb oil.

Place tomatoes on cookie sheet, and place under Broiler about 3-4” from flame. When they begin to blacken, turn over and do the other side. Remove stems, tomatoes will fall apart, reserve in bowl, along with the juice.

Wipe out skillet to clean. Add olive oil to cover the bottom of skillet and sauté onions on medium heat for 5 minutes, until they start to brown.

Add peppers, garlic and cumin, cook for 5 minutes. Add tomatoes, corn, salt and pepper.  Cook for 5 more minutes, until sauce thickens. Add cilantro and juice from remaining ½ lime. (add honey if desired)

Arrange tofu cutlets on platter and cover with sauce. Garnish with chopped cilantro or parsley.