 Anyone who has hosted or attended a Tu Bishvat seder likely remembers a cornucopia of fruit on the table. This agricultural abundance can be somewhat confusing because, unlike Sukkot and Shavuot, Tu Bishvat is not associated with any particular harvest period. Instead, fruit's connection to Tu Bishvat is more metaphysical. As Lesli Koppelman Ross' writes
: On Tu Bishvat it is traditional to eat fruit associated with the land of Israel. The "classical" fruits are the seven species described in Deuteronomy 8:8, "a land of wheat and barley, of vines, figs, and pomegranates, a land of olive trees and honey" Since leaving Palestine, Jews throughout the world have maintained connections with the Land of Israel on Tu Bishvat by eating fruits produced there. In other words, eating the fruits associated with Israel--even if they are out of season--helps root the holiday in the land where it originated. Additionally, the kabbalists, who helped re-imagine Tu Bishvat's celebration in 16th century Safed, developed practices of ritualized fruit consumption as a tool for spiritual elevation. Tu Bishvat Dinner Menu (Meat)Grapefruit & Mint Salad (recipe) Tu Bishvat Dinner Menu (Vegetarian)Grapes and Caramelized Pecan Salad (recipe) |
DirectionsWhisk together all ingredients except tofu in a small bowl. Slice the tofu into 1/2 inch pieces. Pour marinade into a plastic bag, and add the tofu slices. Seal and allow slices to marinate for 30 minutes to 1 hour, shaking the bag occasionally. 
Leah Koenig is a freelance writer whose work has been published in The New York Times Magazine, Gastronomica, Jewish Living, Lilith, Culinate, Beliefnet and other publications. Did you like this article? MyJewishLearning is a not-for-profit organization.  
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