Sabor Eats

Sabor for the kitchen & tea for the soul.
Sabor Eats is an experimental food blog created by Erica and Wasc, two students who love food, culture, and travelling.

Pomegranate Tofu with Pink Lentil Crust

For dinner…For lunch…Even breakfast(?). I don’t think I would eat this for breakfast, just like I wouldn’t eat congee for breakfast. But maybe it fits you. So, what is this and how does it taste?

Tastes like cinnamon. I think I put a dash too much cinnamon in it. Oops! It was still good regardless. The pink/red lentil powder topping provides a nice contrast to the softness of the tofu inside. Combined with the toasted pine nuts, this tofu dish has a nice nutty flavor to it. The garnishes here are an absolute must! The mint and pine nuts give the tofu depth.

I made the pomegranate molasses via a secondary manner. I had bought molasses a while back, and I had the idea to add POM (pomegranate juice) into a boiling mixture of molasses to make my own pomegranate molasses. I’m not sure it came out right since I’ve never had anything with molasses in it before… Next time I will 100% make it from scratch, since it seems fairly easy to make. If you do not want to make your own, you can buy a bottle at the Middle Eastern markets.

Hope you enjoy!

-Erica

Pomegranate Tofu with Pink Lentil Crust (adapted from The Breakaway Cook)

Ingredients:

  • 1/2 block silken tofu, wrapped in paper towels to absorb moisture
  • 1/2 tbsp pomegranate molasses
  • 1/2 tbsp maple syrup
  • 1/2 egg
  • 1/4 tsp ground cinnamon
  • 1/2 tsp Tangerine Salt
  • Freshly ground black pepper
  • Butter to grease ramekin/baking dish
  • 1/8 cup dried pink (AKA red) lentils, ground to a fine powder
  • Olive oil spray
  • Fresh mint to garnish
  • 1 tbsp toasted pine nuts to garnish

Recipe:

  1. Preheat oven to 450 degrees F.
  2. Half the tofu and put half into a blender with pomegranate molasses, maple syrup, egg, cinnamon, tangerine salt and pepper. Puree until smooth.
  3. Pour mixture into a large bowl, crumble other half of tofu into this bowl. Use a fork to mix/break apart the solid tofu into tiny pieces.
  4. Butter 2 ramekins/baking dishes, pour tofu mixture into it.
  5. Generously top tofu mixture with lentil powder.
  6. Spray with olive oil spray (or drizzle a tiny bit of olive oil over like I did if you do not have a spray)
  7. Bake for 30 minutes.
  8. Garnish with chopped mint leaves, toasted pine nuts. Serve immediately.
  9. Serve with tangerine salt on the side (if you need any).
  1. saboreats posted this