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½ teaspoon salt, or to taste

Freshly ground pepper

USING A food processor (or an immersion blender with a food processor attachment), grind the almonds into very fine, almost powdery crumbs. Empty into a small bowl and set aside.

Working in two or more batches, puree the tomatoes and roasted peppers together until until smooth. Pour the tomato mixture into a large bowl and set aside.

Preheat a medium-size heavy-bottomed saucepan over medium heat. Sauté the garlic, shallots and chile in oil until the shallots are turning golden, 4 to 5 minutes. Pour in the white wine and stir to dissolve any browned bits of garlic from the bottom of the pot; simmer for 1 minute. Add the tomato puree, vinegar, sugar, thyme, and rosemary. Turn the heat to medium-high and bring to a near boil. Lower the heat to medium-low and simmer for about 10 minutes, stirring occasionally.

Add the ground almonds and stir the mixture until they are completely combined. Fold in the chickpeas and simmer, uncovered, for 20 to 25 minutes, until the sauce is slightly reduced and the chickpeas are very tender. Remove from the heat, season with salt and pepper, and allow to cool for 5 to 10 minutes before serving.

TOFU, TEMPEH, AND SEITAN

CHILE CORNMEAL-CRUSTED TO FU

SERVES 4

TIME: 20 MINUTES,

NOT INCLUDING PRESSING TOFU

A light coating of cornmeal, spices, and lime zest turns humble tofu into something we can get excited about. You can fry or bake these bad boys, so fry them up when you want to impress Paula Deen fans. Bake them when you’re having a nice vegan night in, writing checks to Farm Sanctuary, and kicking back and reading the latest issue of Herbivore magazine. Be sure to check out the Po’ Boys (page 99) that feature this tofu or serve with Southwestern Corn Pudding (page 151) and Green Pumpkin-Seed Mole (page 210).

Corn or vegetable oil for frying

1 pound extra-firm tofu, drained and pressed

1 cup soy or rice milk

2 tablespoons cornstarch

1 cup cornmeal

2 tablespoons chile powder

1 teaspoon ground cumin

¼ teaspoon cayenne

1 tablespoon grated lime zest

1½ teaspoons salt

SLICE THE tofu widthwise into eight slices, then cut each of those slices in half diagonally—from the upper left corner to the lower right corner—so that you have sixteen long triangles. Set aside.

Combine the soy milk and cornstarch in a wide, shallow bowl. Mix vigorously with a fork until the cornstarch is mostly dissolved.

In another shallow bowl, toss together the cornmeal, spices, lime zest, and salt.

Frying Directions:

Heat about ¼ inch of oil in a large skillet, preferably cast iron, over medium heat. To test if the oil is ready, sprinkle in a pinch of batter. When the batter sizzles and bubbles form rapidly around it, you’re good to go.

Dip each individual tofu slice in the soy milk mixture. Drop it into the cornmeal with your dry hand and use your other hand to dredge it in the mixture, so that it’s coated on all sides. Transfer the tofu to the skillet in two batches so as not to crowd the pan. Fry tofu for 3 minutes on one side, use tongs to flip over each piece, and fry for 2 more minutes. Drain the fried tofu on a clean paper bag or paper towels.

➣You need a wet hand and a dry hand when dredging stuff in batter, otherwise the batter will clump up all over your hands and make you unhappy. So use your left hand to soak the tofu and to drop it in the cornmeal. Then, use your right hand to do the rest of the dirty work.

➣ For baking breaded things, ideally, you need a spray can of oil, and not the kind you buy in the supermarket (although that would work in a pinch). Use the kind that you fill yourself with oil. So try to get one—if you are doing lots of low-fat cooking, it will be indispensable. If you don’t have a spray bottle of oil, then just use a paper towel to spread a very thin coating of oil in the pan.

Baking Directions:

Preheat the oven to 350°F. Line a baking sheet with baking parchment. Place the coated tofu on the baking sheet in a single layer. Spray with oil