Slash and Burn Tofu, Zucchini Crudo

This week's Symon Sundays recipes come from Tasha of The Brick Kitchen. 

She could not have made a better selection at this point in the season because zucchini and summer squash are plentiful in the garden and at the Farmer's Market! 

I know eating raw zucchini and squash can be a bit much, but I think you get the most flavor and texture when preparing it this way. Also, since you salt the squash and slice it so thinly, it wilts a bit. 

The lemon and dill are the perfect combination in the salad, bringing a bright fresh flavor to the zucchini, and the almonds add delicious crunch. This salad was so simple, but so flavorful! 

Zucchini Crudo

slightly adapted from Michael Symon

2 zucchini, thinly sliced

2 summer squash, thinly sliced

1 tbsp. plus about 1 tsp. kosher salt

1 minced garlic clove

1/4 c. red onion, thinly sliced

Zest and Juice of 2 large lemons

1/4 c. EVOO

1/3 c. slivered almonds, toasted

1/3 c. fresh chopped dill

Place zucchini and summer squash in a colander, toss with 1 tbsp. kosher salt, sweat out veggies for about 30 minutes.

In a mixing bowl, whisk together garlic, red onion, lemon juice, EVOO and dill.

Add zucchini and squash, season with salt, if desired.

Toast almonds, toss in salad, serve immediately. 

The second selection was Slash and Burn Grouper. I had to adapt it somehow to vegetarian, so I decided to slash and burn twice pressed tofu. Once again, I pressed it, froze it, thawed, and pressed it again. The texture of this tofu is almost bread like, and not nearly as delicate as regular, unpressed firm tofu. The vegetables and sauce was bright and flavorful! I sliced up the tofu block and served this over rice to soak up the extra pan sauce. This meal perfectly captured summer's best flavors. 

Slash and Burn Tofu with Pepper and Lime Pan Sauce

slightly adapted from Michael Symon

1 block of extra firm tofu, pressed

1 tbsp. Penzey's Jerk Seasoning

1 tbsp. EVOO

1/2 red onion, chopped

1 red bell pepper, diced

2 limes

1/2 c. vegetable stock

Salt and pepper

Preheat oven to 400*

Make 1/4" deep slices across tofu block, dust with jerk seasoning and rub in.

Heat a dry skillet over high, place tofu in skillet and cook for 2-3 minutes, until slightly charred.

Place on an oven safe plate and put tofu in the oven.

Turn the burner to low, add EVOO, onion and bell pepper.

Season with salt and pepper, sauté' for 5-7 minutes, until softened.

Turn burner and oven heat off, place tofu on a serving plate.

Squeeze limes into pan with onions and peppers, add vegetable stock.

Stir to combine, bring liquids to heat, then pour over tofu and serve.

Thanks to the other Symon Sundays participants:

Joanne of Eats Well with Others: Zucchini and Fish

Natashya of Living in the Kitchen with Puppies: Zucchini and Fish

and new member, Kim or Stirring the Pot: Zucchini and Fish