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September 2005
Motion in the Ocean
Recipes by Joshua Ploeg

Hey Folks!
In keeping with the theme of this issue, I have something fun for you all to try. This is a delicious seaweed-wrapped tofu “fish.” It should please those of you who enjoy fake meat items as well as those who are a bit put-off by substitutes.

Seasoned Tofu “Fish” with Black Olive Sauce and Garlic Linguine
1 lb. Block of Tofu
2 Sheets of Roasted Sushi Nori

Mushroom Broth
Soy Sauce
Lemon Juice
Orange Juice
Onion, minced
Garlic, minced
Olive Oil
Basil, chopped
Oregano, chopped
Seaweed Flakes
Black Pepper
Chili Flakes
Plum Vinegar
Lemon Slices
Desired spices, particularly ground Coriander and Nutmeg

1. Slice the tofu into four relatively thin cutlets. Set in a greased baking pan, leaving an inch or two between slices.

2. Create a marinade by mixing all of the ingredients to taste—it should be fairly salty and the bulk of the mixture will be mushroom broth. Pour over the tofu slices and marinate them for an hour, turning a few times throughout.

3. Preheat the oven to 350° and bake the tofu in its marinade for about one hour, turning once during this time.

4. Remove from oven. Take the tofu out of the pan and set aside until cool enough to handle.

5. Sprinkle additional desired seasonings or some leftover herbs on the tofu.

6. Cut the nori sheets in half lengthwise and wrap one half around each tofu slice, so that one end of the seaweed will fold over the other end, creating a seam. (This is also lovely with a few sage or basil leaves wrapped inside along with the tofu.)

7. Heat some olive oil in a skillet and fry the seaweed-wrapped tofu, with the seam side down, for a few minutes. Turn and fry on the other side until browned. Serve with the following sauce and pasta.

Makes four filets.

Black Olive Sauce
1⁄4 C. Olive Oil
3 Cloves Garlic, minced
1 Small White Onion, minced
Handful of Marjoram, chopped
1 Red Bell Pepper, minced
1 Carrot, minced
Handful of Basil Leaves, chopped
1 C. Black Olives, minced
2 T. Red Wine Vinegar
1 t. Orange Peel, grated
Paprika, Chili Flakes, Salt and Pepper to taste
Mushroom Broth and Orange Juice to thin the mixture if necessary
2 T. Capers, smashed

1. Sauté garlic and onions in olive oil with a bit of salt and pepper. When the garlic begins to turn a light brown add marjoram, bell pepper and carrot, with some seasoning. Stir and cook for a minute.

2. Add a bit of mushroom broth or orange juice, and cook for another minute. Add the basil, olives, vinegar and orange peel, with more seasoning (including salt and pepper) and cook for another minute or two.

3. Add capers and adjust seasonings, stir and remove from heat, adding more liquid if necessary.

4. Finish by drizzling with some olive oil and lemon juice. Spoon over the tofu “fish” and decorate with basil leaves, thin strips of red bell pepper and orange slices.

Garlic Linguine

Dry Linguine for four
4 Garlic Cloves, minced
3 T. Olive Oil
Salt and Pepper to taste
Handful each of Parsley and Chives, minced

1. Boil linguine and drain according to package instructions.

2. Sauté garlic in olive oil with a pinch of salt until browned.

3. Stir in the linguine, and cook for a minute or two.

4. Add the parsley and chives and stir briefly, remove from heat and toss with additional salt and pepper. Serve with the tofu and sauce.

A simple salad of spinach or mixed greens, thin red onion slices, sliced oranges and toasted pine nuts in a light fruity vinaigrette is a good accompaniment to this dish.

Recipe of the month, tour information and occasional diatribe: Contact Joshua at His cookbooks are available at



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