Tonights Dinner (Could Be Considered VEGAN)- x/p at Chile-Heads

[Guest guest]

I made this for dinner tonight. It was quite tasty - not that hot, even

non-CH hubby enjoyed it and said it wasn't that hot. I have to admit

that I did cut the heat a bit so he would be able to enjoy it. But It

still had enough heat for me to enjoy it.

 

VEGAN

 

* Exported from MasterCook *

 

Terrific Tofu Adovada

 

Recipe By : Todd Sanson/Hot & Spicy & Meatless

Serving Size : 8 Preparation Time :0:00

Categories : Vegetarian Days Beans/Legumes/Pulses

Chiles

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 lb firm tofu

6 tbsp flavored oil (peanut, sesame or avocado)

2 med onions -- chopped

3 cloves garlic -- minced

1 tsp oregano -- * see note

2 tsp ground coriander seed

2 tbsp honey

1/3 cup New Mexican red chile powder

1/4 cup ancho chile powder

1 tbsp chile caribe (such as piquin or santaka)

3 tbsp sherry vinegar or rice wine

1/4 cup toasted pumpkin seeds

1 tbsp ground cinnamon

2 stock vegetable stock

salt -- to taste

 

Place several layers of paper towels on a cookie sheet. Slice the tofu

in half lengthwise and place the halves on the towels. Cover the tofu

with several more layers of paper towels and another cookie sheet. Then

put some heavy objects on the sheet to weight it down; heavy canned

goods work well, and Todd suggests using your thick French cookbooks.

Allow the tofu to sit for 20 minutes. Then cut it into 1/2 inch cubes.

 

Heat the oil in the skillet, add the cubed tofu, and saute until golden

brown. Set aside.

 

Pour 1 cup of stock into a blender and add the rest of the ingredients,

except for the remaining stock. Puree for a few seconds, add the stock,

and blend again. Pour into a large bowl and gently mix in the sauteed

tofu.

 

Refrigerate for 1-2 hours. Then take the mixture out of the refrigerator

and allow it to stand for 10 minutes.

 

Pour the mixture into a deep saucepan and bring to a boil. Turn the heat

down and simmer for one hour. Adjust seasonings and serve. Serves 6-8.

Heat Scale: HOT

 

Book says " this is a great way to still have a traditionally flavored

New Mexican dish with the heat, but without the meat. " This dish can be

served with red chile sauce, served in a bowl, or used as a filling in

flour tortillas for burritos. Serve it with a bowl of pinto beans or

black beans and a big green salad.

 

I served it in tortillas, rolled up and baked with a little cheese

inside. Sort of a burrito. I put refried beans on the side and some

cooked rice.

 

 

 

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NOTES : * I used Mexican oregano. You can use regular Greek/Italian

oregano if you wish.

 

This is from Hot & Spicy & Meatless by Dave DeWitt, Mary Jane Wilan and

Melissa T. Stock, p. 158 & 159.

 

RisaG