Tofu a la Uva, Arroz Verde

Dinner 10/01

Tofu a la Uva
(adapted from Diana Kennedy "The Cuisines of Mexico")

Arroz Verde
(poblano rice)

The tofu is dusted with a little smoked paprika and pan-fried with olive oil. The sauce is a base of onion, celery, garlic, Mexican oregano and tomato, cooked down. It's then pureed and finally pan-fried with added red wine, and the grapes. The rice is poblano chiles, cilantro and Mexican oregano done in a pilaf style.

Tags: basmati rice, grapes, tofu, tomato, poblano, cilantro, diana kennedy, vegan, food, dinner, tofu666