New Lebanon— I love a Tanglewood picnic, and this summer was no exception. For “Jurassic Park” with the Boston Symphony Orchestra, I recreated the food from the movie, including Chilean Sea Bass, the melting ice cream, green jello, and even cherry pie with “shaving cream” topping. Everyone loved my version of the Chilean Sea Bass, which I made with tofu instead of sea bass, and I’ve been asked to share the recipe many times. This dish is refreshing, full of nutrition, and very easy to make. Enjoy!
Chilean Sea Tofu
Salad:
10 carrots
1 block firm tofu
2 tablespoons everything bagel seasoning
10 grape tomatoes
10 green beans, blanched
Ginger Dressing:
1/4 cup olive oil
1/8 cup apple cider vinegar
1 lemon, juiced and zested
2 tablespoons of chopped, fresh chives
1 tsp ginger powder
1 teaspoon turmeric
1/2 teaspoon garlic powder
salt and pepper, to taste
Use a peeler to peel the carrots into long shreds; place the carrot shreds onto parchment paper and cook in the air-fryer until they start to turn brown, remove from the air-fryer, and cool.
Slice the tofu into eight 1/2” thick slices, and use the everything season to coat the edges of each slice of tofu.
Cover each plate with the dressing. Gently place the tofu on top of the dressing, followed by the blanched green beans and grape tomatoes.
Top with carrots, and serve.
Serves two.
Tips:
Eat while watching “Jurassic Park,” and serve with cherry pie (or green jello) topped with whipped cream for dessert.
