Tuesday, July 11, 2006

Tofu a la Uva, Rice Pilaf, Plantain and Soyrizo Nachos


Tofu a la Uva
(adapted from Diana Kennedy's book)

Rice Pilaf

Plantain and Soyrizo Nachos

Tofu a la Uva

saute 1 onion, 2 garlic cloves for 5 minutes. add 1 tsp. mexican oregano, 1 tsp. smoked paprika (optional), salt and pepper to taste

chop 2 large tomatoes and add to onion, cook on med low for another 15 minutes until the tomato breaks down.

meanwhile, in a seperate pan (or wok) saute the extra-firm tofu (cut into 6 or 8 cutlets), then add 1 tbs (or so) of tamari at the end for that nice golden color.

take the tomato mixture and puree in blender, return to pan.

add 1 cup red wine

cook for another 5-10 minutes to thicken.

add (seedless) grapes and tofu (depending on how crispy you want the tofu)*

cook for another 5 minutes

serve over mexican rice pilaf

* We tend to leave the tofu out of the tomato mixture and just pour the sauce over the tofu on the plate, rather than immerse the it in the pan. Tastes good either way ;)

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