Friday, June 29, 2012

A Meal, Morrocan-Style

Here are some pictures of the Sweet Morrocan-Glazed Tofu with couscous and Morrocan Carrot Salad from the book Big Vegan by Robin Asbell. Check it out!:

A great addition to the tofu after plating it was the mint. Also, I added a fresh diced red chile and the juice of half a lemon to the recipe. Instead of stir-frying the tofu, I made the sauce and spice ingredients as a marinade, substituting soy sauce for the salt, then baked the tofu till it was crispy brown. This is a great way to prepare tofu: press the block to squeeze out the water; cut it into small chunks and toss it in a marinade; refrigerate for at least two hours, turning over the tofu every hour or so to get all the cubes marinated; then bake in a 400 F oven for 40 minutes, turning the cubes half-way through the cooking time. After the turn, spray the cubes with oil to get a nice crispy coat. After the 40 minutes are up, spray the cubes again and turn on the broiler for 5 minutes or so. The oil isn't necessary- it just makes the texture that much better! So, forget about frying in a whole layer of oil and having to use those chemical-laden non-stick pans...

...and, don't forget to check out Robin Asbell's new book! Support those vegan pioneers...

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