May 5, 2017

Friday Feasting: Indian Roasted Tofu

Indian Roasted Tofu 


1 lb tofu, firm
1 med sweet potato
1 med eggplant
1 red or orange (or red/yellow) bell pepper
1 large onion
Olive oil
2 tsp minced garlic
1 tsp minced gingerroot
2 tbsp cornstarch
1 C water, divided
½ C soy sauce
1 tbsp sugar
1 tsp garam masala
1/8 tsp cayenne pepper (optional)
Cooked rice


1.  Press tofu for 30 minutes to remove water excess. Slice into cubes and lay out on cookie sheet in single layer. Drizzle with olive oil; season with salt and pepper and toss to combine. Roast in oven at 425 degrees for 20 minutes, then turn and roast for additional 10 minutes or until brown.

2.  Peel sweet potato and eggplant, then cut into cubes. Toss with olive oil, salt and pepper then put on cookie sheet and spread in a single layer.  Cut bell pepper into strips, then cut in half. Cut onion into chunks. Toss all with olive oil to coat, salt and pepper. Lay out in single layer on another cookie sheet and roast for 20 minutes. Toss then return to oven for another 10 minutes.

3.  In a skillet over medium heat, add garlic and cook until fragrant, about a minute. Add gingerrrot, soy sauce, ½ c water, sugar, garam masala and cayenne pepper. Stir until heated, about a minute.  Mix cornstarch with ½ c water in a cup and slowly add HALF to skillet, stirring. Depending on how thick you like the sauce will determine how much cornstarch mixture to add. You may not need all of it. Cook for one minute then add in roasted veggies, toss to coat, then add roasted tofu. Toss gently so tofu doesn’t break up. Remove from heat. Serve over rice.

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