2 10-oz packages extra-firm tofu
1 Tbsp olive oil
1 medium onion, thinly sliced
4 assorted bell peppers, thinly sliced
1 10-oz mushrooms (I used cremini, but any will do)
4 garlic cloves, minced
2 tsp Italian seasoning
2/3 cup white wine
1 28-oz can whole peeled tomatoes, crushed by hand
1. Preheat broiler.
2. Cut each block of tofu into 7 slices. Arrange on a sheet pan and place another sheet pan on top of it. Weigh the top down and allow to sit for 15 minutes. Drain and pat tofu dry.
3. Cook tofu in broiler for 5 minutes per side, or until dried out and golden brown. Reduce oven temperature to 375 F.
4. Meanwhile, heat oil in a pan over medium heat. Add onions, peppers, mushrooms, garlic, and Italian seasoning and cook until tender, stirring occasionally, about 7-10 minutes.
5. Deglaze the pan with white wine and reduce by 3/4.
6. Add the tomatoes and reduce liquid by half. Then lower heat to low and cook for 25-30 minutes to let the flavors meld together.
7. Arrange half of the tofu in the bottom of a casserole dish. Top with half the sauce mixture. Layer the rest of the tofu on top, and finish with the rest of the sauce.
8. Bake for 30 minutes.
This is attempt #2 at testing this recipe. I think this newer version is better than this previous attempt.
1 1/2 pounds carrots, peeled and roughly chopped
3 Tbsp olive oil, divided
1 Tbsp curry powder
Kosher salt and freshly ground black pepper
4 stalks celery, medium dice
1 medium onion, medium dice
4 cloves garlic, minced
2-inch knob fresh ginger, minced
1 can coconut milk
1 1/2 avocados, sliced or diced, for garnish (optional, but highly recommended)
Lime juice, for serving (optional)
1. Preheat oven to 400 degrees F.
2. Toss the carrots with 1 Tbsp olive oil, curry powder, salt, and pepper. Spread out on a sheet pan and roast for 25 minutes, or until dark brown and tender.
3. Heat remaining 2 Tbsp olive oil in large pot over medium-high heat. Add celery and onion and saute until tender, about 5-7 minutes. Add garlic and ginger and cook for another 3 minutes, stirring frequently.
4. Add the carrots to the pot and cover by 1 inch with water. Bring to a boil, then reduce heat and simmer for 25-30 minutes.
5. Puree the soup using an immersion blender, regular blender, or food processor. Adjust salt and pepper to taste and stir in coconut milk.
6. Garnish soup with avocado and freshly squeezed lime juice (optional). Fresh chopped cilantro would also be a great garnish.
Serves 4 (entree)-6 (appetizer)