Wednesday, July 21, 2010

Tofu Marsala, Peruvian Potatoes, Wilted Kale

Pan fried seasoned tofu braised in wine, chanterelles and onions with creamy purple potatoes and wilted kale with garlic and sesame seeds.

Tofu Masala
1/2c whole wheat flour
1 tsp salt
1/2 tsp pepper
1 tbl oregano
1 tsp red pepper flakes
1 block extra firm tofu, drained and cut into 1/2 inch pieces
3 tbl extra virgin olive oil
1c chanterelle mushrooms, wiped clean with a damp towel and chopped
1/2 white onion, diced small
1 clove garlic, minced
1/2c red wine
3/4c vegetable broth

Combine flour, salt, pepper, oregano and red pepper flakes in a paper bag. Add tofu and toss to fully coat. Remove tofu and add mushrooms to coat. Heat up a saute pan with oil and fry tofu until golden brown on one side. Flip tofu over and add mushrooms, onions and garlic. Fry for about 5 minutes and then add red wine and vegetable broth. Partially cover and let cook for 10 minutes more.

Wilted Kale
2 tbl extra virgin olive oil
1 bunch of kale, cut into strips
3 cloves garlic, minced
1 tsp sea salt
2 tbl sesame seeds

Heat oil in a large saute pan. Add kale and cook for about 5 minutes. Add garlic and salt and cook 10 minutes more. Add sesame seeds and serve.

Creamy Purple Potatoes
1 lb purple potatoes, chopped small
1 tbl salt
1 tsp pepper
3 tbl extra virgin olive oil
1/4c vegetable broth

In a large stock pot, add cold water and potatoes and bring to a boil. Cook until tender. Drain and add salt, pepper, oil and vegetable broth. Using an electric beater, cream potatoes to desired consistency. Season to taste.

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