About the Dish

2 packets Gulden's Spicy Brown Mustard
2 tablespoons Balsamic Vinegar
1 teaspoon Nutritional Yeast
2 teaspoons Bragg Liquid Aminos
8 ounces Tofu
1 Shallot
1 cup Pearl Couscous
1 Lemon
6 ounces Salad Tomatoes
6 ounces Cucumber
2 ounces Sweet Peppers
6 sprigs Parsley
Per Serving
Calories 560
Total Fat 15 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 920 mg
Total Carbohydrates 88 g
Dietary Fiber 4 g
Sugar 8 g
Protein 22 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Bock

Where is the distinction between bock and lager? Well, bocks were brewed for special occasions where a higher alcohol content was desirable. So, both are lagers, but bocks are for celebrations! With this balsamic tofu dish, we are going with a dark bock brewed by Blackberry Farms in Wallonia, Tennessee. Look for Draft Lab #8 Dunkelbock, part of their experimental beer series.

Blackberry Farms Draft Lab #8 Dunkelbock, Wallonia, Tennessee

Viognier - Sonoma County, CA

Viogniers are floral, with a jasmine-scented note that make the vegetable component of any dish sing. Tofu acts as a great neutral canvas, and needs an expressive wine like a viognier. The ripe stone fruit flavors should do well with the salad as well.

Pride Viognier, Sonoma County, California

METHOD

1
MISE EN PLACE • Cut tofu into 1/2-inch dice. • Peel and mince shallot. • Quarter tomatoes. • Halve cucumber lengthwise. Slice crosswise. • Discard pepper stems and seeds. Dice flesh. • Pick and chop parsley leaves. • Juice lemon.
2
• In a bowl, whisk together mustard, vinegar, yeast, liquid aminos and 1/2 teaspoon olive oil. • Toss in tofu.
3
• Place a saucepan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add shallot. Cook, stirring, until shallot is just tender, about 1 minute. • Add couscous. Cook, stirring, until couscous is lightly toasted, about 2 minutes.
4
• Add about 3 cups water and 1/4 teaspoon kosher salt. Increase heat to high. • When liquid boils, reduce heat to medium-low. Simmer, stirring occasionally, until couscous is tender, about 15 minutes. • Drain couscous.
5
While couscous cooks: • In a bowl, whisk together lemon juice, 1 teaspoon olive oil and 1/4 teaspoon kosher salt. • Toss in tomato, cucumber, peppers and half of parsley.
6
• Place a sauté pan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add tofu in a single layer. Cook without disturbing until tofu is browned on bottom, 2-3 minutes. • Turn tofu. Cook, stirring occasionally, until tofu is browned all over, about 2 minutes.
7
Fold remaining parsley into couscous.
8
• Divide couscous between 2 plates. Top with tofu. • Serve with salad, and enjoy!

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