Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [45]
Cook Time: 30 minutes
Serves: 4
1 block (16 ounces) medium or firm tofu, drained
1 can (28 ounces) diced or whole peeled tomatoes with juice
2 teaspoons Madras curry powder
1 garlic clove, grated
1 teaspoon grated peeled fresh ginger
1 cinnamon stick
½ teaspoon coarse salt
Pinch of crushed red pepper
4 tablespoons finely chopped fresh mint
12 slices (½ inch thick) peeled eggplant (about 1½ pounds or 2 medium egg-plants)
4 tablespoons extra-virgin olive oil
Place a large baking sheet in the oven and preheat to 450°F for 10 minutes.
Slice the block of tofu into four ¾-inch-thick slices. Arrange the slices on a folded dish towel, cover with a second folded towel and press down gently but firmly with the palm of your hand for 30 seconds to remove the excess moisture.
Puree the tomatoes using a food mill or a food processor. Add the puree to a large skillet and bring to a boil. Add ½ cup water, the curry powder, garlic, ginger, cinnamon stick, salt and crushed red pepper. Cook, uncovered, stirring occasionally, until the sauce is thickened, about 15 minutes. Add 2 tablespoons of the mint.
While the sauce is cooking, lightly brush the eggplant slices on both sides with 2 tablespoons of the oil. Carefully remove the hot pan from the oven and arrange the oiled eggplant slices in a single layer. Return the pan to the oven and roast for 10 minutes. Turn the eggplant and roast the other side until lightly browned and tender, about 10 minutes.
Heat a large skillet over medium heat until it is hot enough to sizzle and evaporate a drop of water. Add the remaining 2 tablespoons oil. When the oil is hot enough to sizzle a piece of tofu, add the tofu slices. Sear the tofu until lightly browned, about 3 minutes per side.
Add the roasted eggplant and the tofu to the pan with the tomato sauce. Cook, covered, over low heat until heated through, about 10 minutes. Sprinkle with the remaining 2 tablespoons mint and serve.
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Make a Meal
Serve on a bed of hot cooked quinoa or bulgur with Roasted Cauliflower "Steaks" ([>]) and Swiss Chard with Fragrant Garlic and Salt ([>]).
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BULGUR PILAF WITH ROASTED VEGETABLES Vegan
Crunchy and nutty, bulgur is the fastest-cooking grain in the cupboard. Topped with almost any stir-fried, pan-seared or roasted vegetable, it makes a meal. In this recipe, I use bell peppers, zucchini, carrots and red onion for their year-round availability, taste, color and texture.
Cook Time: 25 minutes
Serves: 4 to 6
3 red bell peppers, diced (½ inch)
3 zucchini (about 6 ounces each), diagonally sliced (¼ inch)
2 large carrots, diagonally sliced (¼ inch)
1 large red onion, cut into wedges (¼ inch)
4 tablespoons extra-virgin olive oil
1½ teaspoons coarse salt
Freshly ground black pepper
1 cup chopped onion
1½ cups coarse-grain bulgur
¼ cup raisins
¼ cup coarsely chopped pitted Kalamata olives
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh Italian parsley
1 teaspoon grated orange zest
2 tablespoons toasted pine nuts or ¼ cup toasted chopped walnuts or skin-on almonds
Place a heavy baking sheet in the oven and preheat to 450°F for 10 minutes.
Meanwhile, combine the peppers, zucchini, carrots and red onion in a bowl. Drizzle the vegetables with 3 tablespoons of the oil and sprinkle with ½ teaspoon of the salt and a generous grinding of black pepper.
Carefully remove the hot pan from the oven and spread the vegetables on the pan. Roast the vegetables for 15 minutes. Stir with a spatula, turning the vegetables and moving them around on the pan so they'll brown evenly. Roast until browned and tender, about 10 minutes more.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet. Add the chopped onion and cook, stirring, over medium heat until golden,