Appetite for Reduction (27 page)

Lentil & Eggplant Chili Mole (page 242)

Tortilla Soup (page 208) and Fresh Corn & Scallion Corn Bread (page 244)

Tamarind BBQ Tempeh & Sweet Potatoes (page 159) and Polenta Stuffing (page 66)

Chickpea Piccata (page 115) and Caulipots (page 54)

Caribbean Curried Black-Eyed Peas with Plantains (page 129)

SERVES 4 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 30 MINUTES

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI)

T
ofu is coated in Cajun spices and then cooked with high heat, so that it gets a nice crust. Booya, that is what blackening means! I’ve chosen to broil the tofu because this method doesn’t require a whole lot of oil. Serve with
Butternut Coconut Rice
(page 80) and
Pineapple Collards
(page 93), or
Jerk Asparagus
(page 91)! If you want a lower-maintenance dinner, try it with the
Ginger Mashed Sweet Potato & Apples
(page 63).

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.

SERVES 4 • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 30 MINUTES

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE)

T
hai 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 the red pepper, shallots, garlic, and ginger in the oil, using a little cooking spray if needed. Cook for about 5 more minutes.

Meanwhile, in a small bowl, mix together the curry paste, water, remaining soy sauce, and agave. Add the tofu back to the pan along with the curry paste mixture. Cook for another 5 minutes. Add the Thai basil and toss to wilt. Serve!

SERVES 4 • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 1 HOUR 20 MINUTES

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE)

C
himichurri is a marinade usually reserved for steak in Argentina, made from fresh herbs just plucked from your garden. Or, more likely, just plucked from the supermarket.

Chop the shallot and garlic in a food processor. Add the remaining ingredients and puree until relatively smooth.

Cut the tofu widthwise into eight equal pieces. If you like, slice those pieces corner to corner to form triangles. Marinate for at least an hour, flipping after 30 minutes.