Pump Iron with this Miso Grilled Tofu by Matthew Kenney
Ritual teamed up with Matthew Kenny for a plant-based dining experience that represents some of the ingredients found in Essential for Women.
We paired with Kenney because his cuisine and methods align perfectly with our mission: to fuel the body with the cleanest ingredients we can find, no matter what. All plant-based & no B.S. Because we believe that’s how it should be.
Matthew Kenney & team shared the recipes with us so that you can get Essential with your own meals at home. Get your Iron levels up with the tastiest Mison Grilled Tofu.
¼ cup lime juice, strained
1 pound tofu
1 package firm tofu
1/4 cup lemon juice
1 tablespoon olive oil
1 tablespoon chickpea miso
Lots of fresh thyme
2 cloves garlic, minced
2 teaspoons chili flakes
Salt and black pepper to taste
2 cups dry red kidney beans, soaked overnight in water and rinsed 1 medium onion, diced fine
18 sprigs of thyme
6 sprigs curry leaf
4 cloves roasted garlic
2” piece of kombu seaweed
2 tablespoons olive oil
3 cups of spinach
1 cup shiitake mushrooms, sliced
2 tablespoons tamari
1 tablespoon rice vinegar
1 teaspoon agave
Nori sheets that have been made into a powder. (You can do this yourself by blending or it can be purchased in a Japanese market).
Shaved and lightly dressed beets with olive oil and sea saltBulls blood leaves for garnish
- For the Tofu: Place the block of tofu onto a plate and place another plate on top. Set a 3 to 5-pound weight on top (a container filled with water works well). Press the tofu for 20 to 30 minutes, then drain off and discard the accumulated liquid.
- Slice the tofu lengthwise into 4 thick slabs or cut into cubes and thread on skewers.
- Place tofu pieces on a baking sheet. Whisk together the lemon juice, olive oil, thyme, garlic, chili flakes, salt, and black pepper in a bowl.
- Spoon marinade over tofu and marinate tofu in the refrigerator for at least 2 hours or overnight.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Grill the tofu until almost blackened in spots, brushing occasionally with the marinade, about 10 to 15 minutes.
- For the Beans: In a large pan heat pan and add oil and onions lower heat and sweat onions for a few minutes add garlic and rinsed beans and cover with freshly filtered water fill until water is 2 inches over beans.
- Stir and add thyme, curry leaf, and kombu that you have tied in twine.
- Raise heat until beans reach a boil then lower heat to a slow simmer and cook beans until tender. season with salt and another dash of olive oil.
- For the Spinach Puree: Pick and rinse spinach. Blanch in a large pot of boiling water for 45 seconds.
- Strain from the boiling water and plunge into an ice bath. Stir spinach in the ice bath to ensure even cooling. Strain spinach from the ice bath and place into the blender.
- Blend the purée with olive oil until smooth. Strain the puree through a fine-mesh sieve. Season with salt just before serving.
- Spoon beans on the plate making sure to drain off bean liquid.
- Top with grilled tofu and then spoon shiitake on top of the tofu.
- Drizzle spinach puree over tofu, mushroom, and beans.
- Top it all off with the beets and nori dust.
- Garnish with micro bulls blood leaves.
NEXT RECIPE: Kale Salad with Cashew Dressing
Image: Jake Ahles