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8 ounces firm tofu
4 tbsp chili powder
2 tbsp ground cumin
2 tbsp ground coriander
2 tsp paprika
1/2 tsp cayenne
1 tsp salt
Vegetable Gratin:
1/4 cup vegetable stock
2 tsp balsamic vinegar
1 large red onion, sliced thin
1 garlic clove, minced
salt
black pepper
1 yellow squash, cut into slices
1 zucchini, cut into slices
2 very ripe tomatoes, sliced
2 tbsp chopped canned green chilies
2 tbsp shredded nonfat jalapeno Monterey
Jack cheese |
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Method :
Drain the tofu well. Slice horizontally to
form 1/2-inch thick "steaks". Combine the
chili, cumin, coriander, paprika, cayenne and salt. Blend well and coat
the tofu on all sides with it. Set aside. Make the
vegetable gratin. In a saute pan, palce the stock, vinegar, onion,
garlic, salt and pepper to taste. Cook slowly for about 8 minutes, or
until the onions are soft.
Divide the
onion-garlic mixture into 4 parts and arrange into 4 long strips in a
9x11 inch baking pan. Lay the squash, zucchini, tomatoes, and chilies on
top of the strips. Bake in a 300 degree oven for 10 minutes. Sprinkle
with the cheese and bake for 5 minutes, or just until the cheese is
melted.
While the
vegetables are baking, grill, broil, or bake the tofu steaks on a
nonstick baking sheet until soft and heated all the way through, about
15 minutes. (The tofu steaks can be baked while the vegetables are in
the oven). Serve.
Serves 4
Soft, spicy tofu seems to melt into the
fragrant, sweet and savory vegetable gratin here for a delectable
contrast in texture and flavor. Serve with your favorite potato dish -
the Tandoori Potato and Onion Casserole or Brown Basmati Lemon Rice are
wonderful accompaniments.
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