Epasote and Pumpkin Seed Pesto on Tofu

total time from unpacking groceries to licking plate: 2 hours

The meal went like this:

Jons. Not Vons. Up on 3rd between Western and Vermont. LA

The offerings available around the perimeter of the grocery store would have served me well, but I was on a mission to heat up my own kitchen. From a whiff and a glance I saw grilled meats, some kind of hot rice concoction ladled out in tall, insulated beverage cups, fresh veggies, herbs and pharmaceuticals for the taking - cash only, so maybe next time. If you, like many, believe you should never shop hungry, you don't have that excuse here as it is all provided.

The goal of this meal was to make an adventurous, new dish using Asian and Latin flavors at a cost that anyone can afford. I live in a great neighborhood, rich in multicultural flavors that are affordable. I cannot resist the opportunity. Give me something I don't know.

Brass tacks:

I have not worked with "Perulero Squash" which is more commonly known as Chayote (pic at top). Squash. I can do that.

Chayote: peeled, de-seeded and cut into tiny fry-like (little bigger than matchstick) pieces browned in a little light oil and softened with vegetable stock. I reduced the heat until it the raw was cooked out of them. Finished with a little freshly ground salt, pepper, chopped cilantro and crushed red pepper. Done.

The really interesting part of the experience was the epasote and pumpkin seed pesto I spread between and on top of the golden tofu. Epasote has spicy, floral, herby " je ne sais quois". It was a bit sandy, so after a good soak and dry, I combined it with pumpkin seeds, oil, salt, pepper, two jalapeno peppers and rice vinegar in the food processor. Where's the garlic? Yeah, thought of that after the fact. Next time... there will be a next time.


Next time:

Instead of the bok choy, I'll do a garlic-y tomato sauce, or crushed roasted red pepper as a bed for the tofu
And/or add a grilled portabello mushroom
And/or add adding a layer or topping of crumbled queso fresco and a sqeeze of lime over the whole thing.

OR! - I think the pesto would work well on a thick piece of fish - like tuna or salmon