spice-encrusted tofu

April 25, 2011

I learned something this weekend. Tofu doesn’t sweat. I was making Vij’s spice-encrusted pork for the family for Easter and, given my non-meat-eating-leanings, decided to make double the marinade and use half for tofu. A few of the flexitarians in the family had both and couldn’t believe the difference in heat! I realized then that OF COURSE pork sweats as it cooks and thus dilutes the marinade. Tofu does not. So if you like heat, charge ahead with the super-scrumptious recipe below. If your taste buds are a little more sensitive, just cut down on the cayenne and you should be fine. Way to go Vij. Awesome recipe.

1/2 cup olive oil

1 tbsp cumin seeds

4 tbsps crushed garlic

1 cup pureed onions

2 tbsps crushed ginger

1 cup pureed tomatoes

1 tsp turmeric

1 tsp ground cayenne pepper

1 1/2 tbsps garam masala

1 1/2 tbsps sea salt

3 tbsps raw sugar

Heat oil in a medium-large pot on medium heat for 1 minute. Add cumin seeds and allow them to sizzle for 1 minute. Add garlic and saute for 2 minutes, then stir in onions and saute until brown, about 15 minutes. Add ginger and saute for another 2 minutes. Stir in tomatoes, turmeric, cayenne, garam masala and salt, cover and cook for 5 minutes. Stir in sugar. Coat tofu with marinade and let sit for 1 hour or so. Bake at 350 degrees for 1/2 hour, or place tofu on BBQ and cook until golden brown.

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