It’s that time of the year when everyone is starting to get sick, including me! For those of you who know me, it is no secret that I always tend to get sick around the holiday season. Whether it is from stress or viruses being passed around, it’s important to amp up your weakened immune system with some good ol’ Vitamin C. So when I woke up this morning reaching for the cough medicine I decided that a recipe incorporating citrus fruits would be a good idea this week.
When someone says Vitamin C what do you think of? 9 times out of 10 the response will be “orange juice of course!” Well before you snatch the juice out of your fridge and start chugging it down like you’re at a frat party…drinking water of course 😉 STOP! Put the OJ back down and reach for the fruit instead. Many brands of orange juice on the market contain quite a bit of added sugar and not nearly as many nutrients and fiber as the whole fruit. While the white membrane is usually bitter, I definitely suggest eating it anyway seeing as that is the most nutrient dense part of the fruit.
While the orange is an awesome fruit, I decided to mix it up and use my grapefruit instead. Not only does grapefruit supply your body with vitamin C, it has also been proven to boost your metabolism, lower your cholesterol, detoxify your liver, aid in cancer prevention, and much more. WOW talk about a super fruit!
All right, on to the recipe. Citrus Marinated Tofu with a White Wine Reduction Sauce
Serves 2-3 people depending on how hungry you are!
- ½ Grapefruit
- ¼ cup Pink Moscato Wine
- 1 Tbs Lemon Juice
- ½ Tbs Lite Soy Sauce
- 1 tsp Stevia
- 1 tsp Minced Garlic
- ½ tsp Grapefruit Zest
- ½ tsp Salt
- ¼ tsp Ginger
- 8 oz. Extra Firm Tofu
Juice the grapefruit then whisk together with all other ingredients except tofu. Cut the tofu into about 1/3 inch thick triangles and add to the marinade.
- 2 tsp Light Smart Balance (It’s vegan!)
- 2 Tbs Whole Wheat Flour
Spray a large sauté pan with non-stick spray and allow it to preheat over medium-high heat. Your pan is ready when a drop of water sizzles upon touching the bottom of the pan. Add the tofu in a single layer.
Cook for about five minutes or until nicely browned on the first side. Move the tofu around slightly every so often so it does not stick. After five minutes flip the tofu, the second side should only take about three minutes to brown.
Remove the tofu and add 2 teaspoons of butter to the pan. Once the butter has melted, sprinkle the flour on the butter and mix together allowing them to brown. After about 30 seconds add enough wine to cover the bottom of the pan and stir constantly until combined. Keep stirring as the wine reduces. Add another layer of wine and continue to reduce. This part is basically fool proof; if your mixture becomes too liquidy add more flour. Add more wine if the reduction becomes too thick.