Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of extra-firm tofu well to remove excess water, then cut it into 2-inch cubes and marinate the tofu cubes with 1 tablespoon of liquid smoke, 1 tablespoon of soy sauce, and 1 teaspoon of smoked paprika for at least 30 minutes.

2. 2

   Preheat your oven to 200°C (400°F), then spread the marinated tofu cubes on a baking sheet and bake for 25-30 minutes, flipping halfway through, until they are firm and slightly browned to achieve a smoked texture.

3. 3

   Prepare the authentic Georgian walnut and herb sauce by blending 1.5 cups of shelled walnuts, 4 minced garlic cloves, 1/2 cup of chopped fresh cilantro, 1/4 cup of chopped fresh parsley, 2 tablespoons of white wine vinegar, 1 teaspoon of khmeli suneli, 1/2 teaspoon of ground coriander, and 1/4 teaspoon of cayenne pepper in a food processor until a fine paste forms.

4. 4

   Gradually add 1 cup of cold water to the walnut paste while the food processor is running, blending until the sauce reaches a smooth, creamy consistency, then season with 1 teaspoon of salt and 1/2 teaspoon of black pepper to taste.

5. 5

   In a large pan or pot, gently heat the walnut and herb sauce over low heat for 5-7 minutes, stirring occasionally to ensure it warms through without boiling.

6. 6

   Add the baked smoked tofu cubes to the warmed sauce, gently tossing to coat them evenly, and allow them to simmer in the sauce for 5-10 minutes for the tofu to absorb the rich Georgian flavors.

7. 7

   Serve the Smoked Tofu Skhvi immediately, garnished generously with 1/4 cup of fresh pomegranate seeds and an extra sprinkle of fresh cilantro for a burst of color and freshness.