Meatless, not tasteless

Try these vegetarian recipes for the nine days leading up to Tisha Be'Av.

By GOURMETKOSHERCOOKING.COM
July 22, 2012 12:13
2 minute read.
Tofu with Ginger

Tofu with Ginger. (photo credit: Courtesy)

 
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It’s the nine days before Tisha Be'Av, during which religious Jews don't eat meat, so we’re going meatless. But that does not mean we are going tasteless as well. Try these great dishes and no one will even notice there's no meat – well they might notice, but they certainly won’t complain.

Tofu with Ginger Sauce
Serves 4

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5 tablespoons soy sauce
2 tablespoons sugar
2 teaspoons crushed red pepper flakes
2 teaspoons fresh minced garlic
1 tablespoon toasted sesame oil
1-1/2 tablespoons fresh minced ginger
2 teaspoons toasted sesame seeds
2 (14-ounce) containers firm tofu, drained until dry
4 tablespoons peanut oil for frying

In a medium bowl, whisk together the soy sauce, sugar, red pepper flakes, garlic, oil, ginger and sesame seeds. 

Slice tofu into thin slabs (about 8 per container). 

In a large skillet or wok, heat oil over medium-high heat. Add tofu and cook until browned, about 8 minutes per side. Serve with sauce. Good over rice of your choice.

Spicy Tomato Salad



Spicy Tomato Salad (Courtesy)

8 fresh off the vine tomatoes, sliced
4 scallions, thinly sliced
2 teaspoons minced fresh garlic
1 jalapeno, diced
1/3 cup balsamic vinegar
1 tablespoon brown sugar
1 tablespoon olive oil
2 teaspoons minced fresh ginger
1 teaspoon cumin
½ teaspoon salt
½ teaspoon pepper

In a large bowl, toss together tomatoes, scallions, garlic and jalapeno. 

In a small bowl, whisk together the vinegar, brown sugar, oil, ginger, and spices.  Pour over tomato mixture, cover and refrigerate for 1 hour. Bring to room temperature before serving.

Tuna Tacos
Serves 6

10 ounces fresh tuna
2 tablespoons soy sauce
1 cup chunky salsa, drained
¼ cup mayonnaise
6 large corn tortillas
¼ head lettuce, shredded
¼ cup chopped fresh cilantro
4 limes, cut into quarters

Marinate tuna in soy sauce for about 15 minutes.

Preheat broiler.  Broil until tuna is cooked through (a little pink is okay), about 5 minutes per side. Remove from heat and cool.

In a small bowl, whisk together salsa and mayonnaise. In a separate bowl, mix together lettuce and cilantro.

Cut tuna into chunks and place in center of each tortilla. Scatter some lettuce over tuna. Spoon salsa mixture over tuna. Roll up tortillas and serve with lime wedges.

These recipes were brought to you by www.gourmetkoshercooking.com.

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