Dinner 10/05Chile Cornmeal Crusted Tofu
Pumpkin Seed Mole
(adapted from Rick Bayless, recipe below)
Soyrizo and Plantains
(recipe below)
Jasmine Rice
Guacamole
Part Tres from the VwaV:2 test kitchens -- Chile Cornmeal Crusted Tofu. The tofu is given a quick dip in a cornstarch/soy milk slurry, and then rolled around in a cornmeal, cumin, chile, cayenne, salt and lime zest mixture and pan-fried (in a cast iron skillet).
The mole is adapted from Rick Bayless, and used 1/2 cup toasted pumpkin seeds, 1/2 sliced onion, 1 minced clove of garlic, 6 sprigs of cilantro, 3/4 cup veg stock and most surprisingly, 2 romaine lettuce leaves -- which makes it very very verde. All of the ingredients are pureed and then put into a saute pan with a little olive oil and cooked down for ten minutes. Then you add 1 more cup of stock and simmer for 20 more minutes, finally hitting it in the blender again to smooth it out. Then it's just a matter of putting back into a clean pan and keeping it warm while you finish frying the tofu.
The plantain and soyrizo mash is one of the kids favorites (along with the guacamole) and they really liked the tofu as well...
1 ripe plantain diced
1/2 package soyrizo
1/2 onion sliced
1 clove garlic minced
1 tsp. of mexican oregano
salt and pepper to taste
Saute the onion and garlic until light browned. Remove and set aside.
Saute the soyrizo until starting to brown. Remove and put with the onion and garlic.
Saute the plantain until soft and starting to caramelize. Return the soyrizo, onion and garlic to the pan, add the mexican oregano, salt and pepper and stir to combine. Serve hot.
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