Vegenaise Dip with Smoked Paprika
It was tough watching the Super Bowl XLIII this year -- anytime Pittsburgh is in the game, we tend to flip over to the Puppy Bowl instead ;)
The original plan was to make Pommes Frites like last year, but we went with oven fries instead... cut into wedges, tossed with olive oil, salt and pepper, then roasted at 450F for 40 minutes or so.
But it's not a Super Bowl dinner without the appearance of the Buffalo Tofu...
16 oz. firm tofu (cut into long strips)
1 tbs. tamari
black pepper to taste
1 medium white onion, chopped
4 cloves of garlic, chopped
1 tbs. chipotle chopped
2 medium tomatoes, diced
1/2 cup of BBQ sauce (optional, if you don't have any, just add another tomato)
Marinate the tofu with the tamari and pepper for 20 minutes while you prepare the the sauce.
In a saute pan over medium heat, cook the onions until you see a little color (5-7 minutes), add the garlic and cook for one more minute. Add the tomato, chipotle and bbq sauce (or additional tomato) and cook until the tomatoes have broken down and have begun to thicken.
Remove the tomato mixture from the pan and puree in a blender. Return the mixture to the pan and continue to cook until the sauce has reduced down further.
Meanwhile, pat the tofu dry and deep fry (in batches) at 375F for 3-5 minutes, until puffy (that's a technical term).
Drain the tofu, and put it in with the sauce, turn to coat well. Let the tofu cook in the sauce for an additional 2-3 minutes.
Serve hot, with the Vegenaise and Smoked Paprika as a dipping sauce.