The Candle Cafe Cookbook
At Candle Cafe in Manhattan, gourmet vegan cuisine is the order of the day. The brainchild of chefs and owners Bart Potenza and Joy Pierson, the eatery serves not only delicious food but food for thought, with well-conceived, nutrient-rich menu items aimed to please even die-hard carnivores.
Those who can’t jaunt to New York City will welcome The Candle Cafe Cookbook, out this month from Clarkson Potter. Chock-full of elegant, good-for-you recipes, the book offers top hits from the popular restaurant—everything from appetizers and entrées to sauces, seasonal soups, and desserts. All recipes are vegan and range from casual picnic goodies to elaborate dinners.
Grilled Ancho-Citrus Tofu
Serves 6 / For a warm-weather lunch, Pierson and Potenza recommend this Southwestern-style grilled tofu, either wrapped in a tortilla with vegetables or cubed and added to a salad.
2 pounds firm tofu, drained
2 tomatoes, quartered
1 ancho (dried) pepper, stemmed and seeded
2 tablespoons extra-virgin olive oil
1 cup orange juice, preferably fresh
1/2 cup fresh lime juice
1. Preheat oven to 350°F. Blanch tofu by plunging into boiling water, then immersing in cold water. Slice tofu horizontally to make six pieces.
2. Drizzle tomatoes and pepper with olive oil and bake 20 minutes, or until tomatoes are tender. Cool.
3. Transfer vegetables to a blender and add citrus juices. Blend until smooth. Pour over tofu and marinate in refrigerator for 1 hour or overnight.
4. Grill tofu on preheated grill for about 4 minutes per side.
Nutrition Facts Per Serving: Calories: 243 calories 
% fat calories: 51 Fat: 15g Saturated Fat: 2g Cholesterol: 0mg Carbohydrate: 13g Protein: 18g Fiber: 4g Sodium: 28mg
—Ramin Ganeshram
