Appetite for Reduction_ 125 Fast and Filling Low-Fat Vegan Recipes - Isa Chandra Moskowitz [59]
SPICE BLEND:
2½ teaspoons sweet smoked paprika (see tip)
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon cayenne
Several pinches of freshly ground black pepper
3 cloves garlic, minced
EVERYTHING ELSE:
1 block tofu (about 14 ounces, pressed if you prefer),
sliced into eighths
2 teaspoons olive oil
1 teaspoon soy sauce (use wheat-free tamari to keep it
gluten free, if necessary)
TIP
You can press the tofu beforehand if you prefer a firmer bite (see page 143 for instructions). If you’re pressed for time (no pun intended!), then don’t worry about it; the tofu will be a bit more tender and juicy, which ain′t exactly a bad thing.
On a dinner plate, mix together the spice blend and set aside.
Adjust the broiler (if necessary) so that the baking sheet will be around 6 inches away from the heat. Preheat the oven to broil. Spray a baking sheet with nonstick cooking spray. Poke each slice of tofu with a fork three or four times, to let the flavors seep in.
Drizzle the olive oil and soy sauce on the far side of the baking sheet, in a puddle. You’ll be laying the tofu onto the sheet, so just make the “puddle” area off to one side. Dip each slice lightly into the sauce mixture, enough to lightly coat each side. Then dredge in the spice mixture, pressing firmly to make sure the spices will stick. Place the tofu on the baking sheet in a single layer. Spray the tops with a little cooking spray.
Place the tofu in the broiler and broil for about 12 minutes, flipping once about halfway through. Keep a close eye on it; broilers vary from oven to oven and you don’t want your tofu to burn! The tofu is done when it looks dark and black in some spots. Thus the blackened! You can slice each piece into lengthwise strips, if you like. That makes for a nice presentation with the blackened crust and stark white interior. Serve ASAP.
TIP
If you′re not sure if your smoked paprika is hot or sweet, then give it a taste test. Sweet paprika isn’t exactly sweet, it’s actually pleasantly bitter. The main point is, it isn’t spicy. Hot paprika has a little kick to it. If it′s hot paprika, just omit the cayenne and you should be all right.
Red Thai Tofu
SERVES 4 • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 30 MINUTES
(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE)
PER SERVING
(¼ RECIPE):
Calories: 110
Calories from fat: 45
Total fat: 5 g
Saturated fat: 1 g
Trans fat: 0 g
Total carb: 10 g
Fiber: 2 g
Sugars: 4 g
Protein: 10 g
Cholesterol: 0 mg
Sodium: 780 mg
Vitamin A: 25%
Vitamin C: 70%
Calcium: 25%
Iron: 15%
Thai red curry paste is cheating a little bit, but so incredibly practical when you want Thai flavors such as lemongrass and galangal. This tofu comes together quickly, and because the marinade glazes the tofu, no long marinating time is required. Serve with Bhutanese Pineapple Rice (page 72) and Green Beans with Thai Basil (page 98).
1 block extra-firm tofu (about 14 ounces), cubed
1 red bell pepper, seeded and sliced thinly
½ cup sliced shallots
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 tablespoon Thai red curry paste
½ cup water
2 tablespoons soy sauce
1 tablespoon light agave nectar
15 leaves fresh Thai basil
Preheat a cast-iron or heavy-bottomed nonstick skillet over medium heat. Spray it with a little nonstick cooking spray. Add the tofu and cook for about 10 minutes, flipping it with a thin spatula once in a while, until it is browned on most sides. The thin spatula is important, because you should be able to slip it underneath the tofu and flip it easily, keeping the tofu intact. About midway through, drizzle with 22 teaspoons of the soy sauce and toss to coat.
Remove the tofu from the pan and set aside. Sauté