Blackberries

Chuy Berry Farms has some delectable blackberries right now, and the superfood is loaded with vitamins, minerals, fiber and antioxidants. We talk a lot about Vitamin C, so you know the importance of it in our diets, and blackberries are exceptionally high in it. Just 1 cup of raw blackberries has half the recommended daily allowance and is essential for the formation of collagen, bones, tissue and blood vessels. Vitamin C helps with inflammation, immune boosting, reduces free radicals, heals wounds, shortens the common cold and aids in skin health. 

These dark berries are also high in fiber, which has been shown to help reduce bad cholesterol, help with healthy digestion, provide prebiotics to our gut flora, and help regulate blood sugar. Blackberries are also being studied in their link to brain health. The antioxidants in berries have been shown to prevent memory loss caused by aging, as well as help fight the free radicals that can alter the communication in our brain neurons and reduce the inflammation that leads to aging issues like the decline in cognitive and motor issues. Berries are one of the best ways to satisfy our sweet tooth while also adding incredible benefits to our health. Most times we use berries in a sweet application; let’s change it up and add them to a savory dish today. 

Blackberry – Chili – Black Pepper Glazed Tofu

Yield: 4 Servings
1 block (14 ounce) firm tofu
2 tablespoons olive oil 
2 tablespoons coconut aminos 
Sea salt 
Freshly ground black pepper 
1 tablespoon arrowroot or cornstarch 

Glaze
1 cup fresh blackberries 
2 tablespoons balsamic vinegar 
2 tablespoons maple syrup 
1 teaspoon freshly ground black pepper 
½ to 1 teaspoon chili flakes 
Sea salt 
2 tablespoons water 
1 tablespoon chives, minced 

Directions:

1. Press the tofu in a kitchen towel with a weight on top for 10 to 15 minutes to get rid of the excess water. Cut into 1-inch cubes. 

2. In a medium bowl, combine the olive oil, coconut aminos, then season with salt and pepper. Add the tofu and toss to coat until evenly coated. 

3. Add the arrowroot or cornstarch and toss until there is no white left. 

4. Transfer the coated pieces to an air fryer and arrange so they are in a single layer. Set your fryer to 375 degrees and timer for 15 minutes. Give the basket a shake every 5 minutes. The tofu is done when each piece is browned and crispy. 

5. If you don’t have an air fryer, you can pan fry. To do so, exclude the olive oil from the marinade. Toss the cubes with the coconut aminos, salt and pepper, then toss with arrowroot. 

6. Add the olive oil to a sauté pan over medium heat. Once hot, add coated tofu (do not add extra liquid) to the pan and pan fry for 4 to 5 minutes or until browned and crispy. Repeat with remaining tofu until all is browned. 

7. To make the glaze, put a medium sauté pan over medium heat. Add the blackberries, balsamic vinegar, maple syrup, black pepper, chili flakes, and season with salt. Once the liquid starts to simmer and the blackberries are starting to break down, about 3 to 4 minutes, start smashing the berries down with a spatula. 

8. Keep smashing and stirring until the mixture has a jam-like consistency. Taste and adjust the seasonings if needed. Add water if the mixture is too thick, or if you wish for it to be a little saucier. 

9. Add the tofu into the mixture and toss to glaze. 

10. Garnish with chives.