Tofu Scaloppini Over Edamame Succotash Pilaf

1 brick extra firm tofu, drained

marinade:
1 tsp dried thyme
1 tsp dried, crushed rosemary
2 garlic cloves, minced (or 1 tsp garlic powder)
1 tsp onion powder
½ tsp salt
lots of freshly ground pepper
¼ cup olive oil

Edamame Succotash Pilaf:
1 cup rice
1 Tbsp red organic quinoa
1¾ cup water
1 10-oz. pkg frozen edamame succotash (I like Trader Joe’s), defrosted

Slice the tofu into four thin scaloppini. Lay on a clean kitchen towel and cover with another towel. Put a cutting board over the tofu and weigh down with a can or two of canned food. This will drain the tofu well to absorb the marinade best.

Mix the marinade ingredients together and pour into a 13x9 dish. Let the tofu marinate for as long as you can – a full 24 hours in the ‘fridge would be great, but at least half an hour.Meanwhile, in a medium pot, toast the rice and quinoa in a bit of canola oil for about 2-3 minutes until you smell a nutty fragrance. Add the water and a pinch of salt, bring to a boil, stir, reduce to a simmer, cover and cook for 15 minutes. Gently sprinkle the succotash on top of the rice and recover pot. Let the succotash steam over the rice, off the heat until ready to use.

After marinating, dredge the tofu slices in the breadcrumbs. If they have dried out after sitting, turn them several times or spray them with a bit of oil – they need to have a sheen to hold the breadcrumbs. Heat about ¼ inch canola or peanut oil in a skillet until shimmering. Brown two tofu slices at a time on each side, just until crispy. Set first slices on a paper towel while cooking second batch.

Fluff the pilaf and serve on plates. Top with a slice of tofu. Serve with a sundried tomato pesto aioli or a remoulade sauce.