The 30-Minute Vegan - Mark Reinfeld [73]
4. Grab the near edge and roll it up, using a good amount of pressure to keep the roll as tight as possible. Work quickly so that it doesn’t have time to wobble around. Dip your fingers in the water, wet the exposed 1-inch strip of nori, and keep rolling until that edge is on the bottom. Press firmly, and leave it with the seam side down while you move on to the other rolls.
5. When all four are rolled, start with the first roll and transfer to a cutting board. Cut a diagonal line through the middle with a serrated knife, then cut straight lines halfway through each half. Set on plates and garnish with pickled ginger, wasabi, and soy sauce.
Superfoods for Health
Sea vegetables such as the ones found in this recipe have been consumed in Japan and around the world since ancient times. They have the most minerals of any food and are rich in iodine, essential for proper thyroid function. Look for the organic varieties, without added coloring, at your local health food store.
TOFU SAAG
This is a vegan take on a traditional Indian Dish that uses paneer, a type of cheese abundant in Indian cuisine. To prepare a meal in the thirty-minute time frame, use frozen organic spinach and serve with quinoa. For the Taj Mahal of Indian meals, serve with Coco Rice (see page 195), Chutney (page 287), and Red Lentil Dahl (page 167).
SERVES 4
1 pound extra-firm tofu
2½ tablespoons soy sauce
¼ cup water
1 small yellow onion, chopped small
4 large garlic cloves, pressed or minced
1 tablespoon peeled and minced
fresh ginger
1 pound frozen spinach, thawed
(2 cups, pressed firmly)
1 tablespoon curry powder
1 teaspoon ground cumin
½ cup soy, rice, or coconut milk
2 teaspoons ground coriander
1 teaspoon sea salt, or to taste
Pinch of crushed red pepper
Diced red bell pepper and minced
fresh cilantro
1. Preheat the oven or a toaster oven to 350°F and oil a baking sheet well. Cube the tofu (see page 27), and place on the baking sheet with the soy sauce. Allow it to sit for 5 minutes before placing it in the oven. Roast for 15 minutes, and remove from the heat.
2. While the tofu is roasting, place the water in a large sauté pan over medium-high heat. Add the onion, garlic, and ginger, and cook for 5 minutes, stirring frequently. Lower the heat to low, add the spinach, and cook for 5 minutes, stirring occasionally. Add the tofu and the liquid from the baking sheet, and the remaining ingredients, and cook for 5 minutes.
3. Garnish with the diced red pepper and cilantro leaves if desired.
Variations
• Add 1 cup of chopped tomato and/or 1 cup of fresh or frozen peas when adding the tofu.
• Try toasting the cumin (see page 26).
• This is an oil-free dish. If you wish, you may replace the water with 1½ tablespoons of sesame oil for added flavor.
If You Have More Time
Add a medium-size potato, cooked and chopped into ½-inch cubes, and/or 1½ cups of lightly steamed cauliflower when adding the tofu.
THAI GREEN CURRY
Obviously the easiest way to make this curry would be to buy curry paste at the store, in which case we recommend the Thai Kitchen brand. Although it is not organic, the flavor is far better, and stronger, than most. However, if you take a few extra minutes to make your own Thai Curry Paste (page 280), you will be far more pleased and you’ll probably impress yourself! You can just as easily make this a recipe for red curry by substituting red chiles for the green.
SERVES 4 TO 6
1 recipe Thai Curry Paste, green option (page 280),
or 2-3 tablespoons green curry paste (see Tricks and Tips)
1 pound extra-firm tofu, cubed
(see page 27)
1 cup thinly sliced carrot
1 red bell pepper, seeded and chopped
2 cups shredded bok choy or green cabbage
1 cup whole fresh basil leaves
1 (15-ounce) can coconut milk
½ cup water
1-2 tablespoons agave nectar (optional)
1 cup mung spouts
1 cup minced fresh cilantro
1. Prepare the Thai Curry Paste