Tandoori Tofu with Sweet Potato Puree & Roasted Vegetables

Tandoori marinades are a great way to spice up plain ol' tofu or vegetables. Plain flavored coconut vegan yogurt is a perfectly acidic sauce to hold all of the great spices together while they baste and infuse. With most things, the longer is sits the better. If you think ahead, try this overnight or go for at least 2 hours. If you have an outdoor grill, skip the roasting and grill these tofu steaks up for an even better flavor and char.

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Tender tofu marinated in yogurt, ginger, garam masala and more then roasted until crispy and firm. Serve with whipped sweet potatoes and Indian spiced roasted vegetables for a delicious meal that will satisfy everyone at the table.

Tandoori Tofu
serves 2-3
6oz plain coconut yogurt
1 tbl lemon juice
1 tbl extra virgin olive oil
2 tsp freshly grated ginger
1 tsp garlic powder
1 tsp garam masala
1/2 tsp cumin
1/2 tsp ground corinader
1/2 tsp cayenne
1/2 tsp turmeric
1/2 tsp salt
1/8 tsp ground cardamom
1lb extra firm tofu, drained and pressed, cut into 4 pieces
5 sprigs of cilantro

Combine all of the marinade ingredients. Pour over the tofu and cilantro and marinate for at least 2 hours to overnight.
Preheat the oven to 425.
Place the tofu on a greased baking sheet (don't wipe the marinade off). Bake for 35 minutes, turning the tofu over once half way through. Bake until golden brown. Then place it under the broiler for 5 minutes until the edges are crisp. Make sure to keep an eye on this!

Sweet Potato Puree
2 medium sweet potatoes, peeled, small dice
2 tbl coconut oil

1/2 tsp cinnamon
salt

Boil the sweet potato in salted water until tender. Drain and add the coconut oil, cinnamon and season with salt to taste.  Mash until smooth and creamy.

Roasted Vegetables
2 parsnips, 1/4" slices
1 zucchini, 1/4" slices
1/2 red onion, medium slices
2 tbl extra virgin olive oil
1 tsp ground ginger powder
1 tsp ground garlic powder
1/2 tsp cumin
1/4 tsp red pepper flakes
salt and pepper

Preheat the oven to 425.
Combine the vegetables with olive oil and all of the spices. Bake in a single layer on a baking sheet for 25 minutes until tender and caramelized.

Roasted Vegetable Salad with Rosemary Garlic Oil

This roasted vegetable salad is quick and incredibly easy to throw together for a family of four or double for a large crowd. Fresh rosemary blended into olive oil adds the perfect touch of herb flavor that accentuates even more while the vegetables become tender.

Roasted brussel sprouts, pearl onions, fingerling potatoes and green beans coated in garlicky olive oil with fresh rosemary. 

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Rosemary Garlic Oil
1/4 cup extra virgin olive oil
2 tbl fresh rosemary leaves
2 garlic cloves

Combine all of the ingredients in a blender and blend until smooth.

Roasted Vegetable Salad
serves 4 as a side dish
1 lb baby potatoes (such as fingerling, red or yukon)
8 oz frozen pearl onions, thawed
20 brussel sprouts, ends trimmed & outer leaves removed
2 handfuls fresh green beans, ends trimmed
1 tsp red pepper flakes
salt and pepper

Preheat the oven to 400.
Prick the potatoes all over.
Combine all the vegetables and arrange in a single layer on a baking sheet. Pour all of the rosemary oil over the vegetables. Season liberally with salt, pepper and red pepper flakes.
Toss all of the vegetables together to coat the oil and vegetables evenly.
Roast for 25 minutes or until the potatoes are tender and caramelized.

Penne Bake with Roasted Veg & Creamy Eggplant Sauce

This eggplant sauce is DELICIOUS! I love roasting eggplant then blending it into all types of sauces and dips and this recipe of mine tops my list of favorites. Thinned out with a little bit of starchy pasta water, this sauce adds incredible flavor to simply roasted vegetables and whole wheat pasta.

This pasta bake is a great make ahead meal. Prepare it fully in a casserole dish and store. When ready to eat, top with breadcrumbs and bake. Eaten as left overs, it holds its shape well and can be sliced.

Creamy Eggplant Sauce
3 tbl extra virgin olive oil
2 cups small diced eggplant, peeled
1 1/2 cup roughly chopped chanterelle mushrooms
2 garlic cloves, smashed
1 tbl dried rosemary, crumbled
1/2 cup silken, soft tofu
1/3 cup vegan mayonnaise
1/4 cup vegetable broth
salt and pepper

Preheat the oven to 450.
Toss the oil, eggplant, mushrooms, garlic and rosemary together. Season with 1/2 tsp salt and 1/4 tsp pepper. Lay on a baking sheet and roast for 20 minutes. Transfer to a food processor and add the tofu, mayonnaise and broth. Blend until smooth. Taste and season with more salt and pepper if necessary.

Penne Bake with Roasted Vegetables
3 tbl extra virgin olive oil
1  yellow onion, medium dice
1 large carrot, small dice
2 celery stalk, small dice
1 garlic clove, smashes
1 red bell pepper, small dice
2 cups small diced eggplant, peeled
2 tsp dried parsley
1/2 tsp red pepper flakes
salt and pepper
12 oz whole wheat penne pasta
2 cups panko breadcrumbs

Preheat the oven to 450.
Toss the onion, carrot, celery, garlic, red bell pepper and eggplant with olive oil, parsley, red pepper flakes, 1 tsp of salt and 1/2 tsp pepper. Spread in a single layer on a baking sheet and roast for 20 minutes.
Reduce the oven heat to 350. Grease an 8x8 casserole dish.
Cook the pasta al dente according to package instructions. Drain, reserving 1/4 cup pasta water.
Toss the roasted vegetables into the pasta. Pour the eggplant sauce into the pasta and thin out with a little bit of pasta water.
Pour into the casserole dish.
Toss the breadcrumbs with 2 tbl olive oil and 1 tsp dried parsley. Top the casserole and bake, uncovered for 30 minutes.

Roasted Veg & Curry Loaded Baked Potato

The filling for these baked potatoes was inspired by a breakfast I got at a cafe here in Portland.
Potatoes get a bad rap, not because they are fatty and lack nutrients, but because of the way they are prepared: fried, covered in cheese or bacon, doused in cream etc etc.
Potatoes actually have more potassium than bananas, a quarter of a days worth of vitamin C and a good source of fiber (which seems to be the hot-button nutrient to overdose on these days).
Roasting them in the oven and filling them with plenty of vegetables, tofu and a light curry is a great way to get your veggies in and maybe even go back for seconds.

Baked russet potatoes filled with roasted broccoli, zucchini, creminis, garlic and tofu, smothered in a rich flavorful coconut curry sauce and garnished with creamy avocado, salty peanuts, sweet raisins, scallions and fresh basil.

Curry Loaded Baked Potatoes
serves 4
4 russet potatoes
12 oz extra firm tofu, drained, pressed and cut into medium cubes
1 small head broccoli, cut into florets
1 zucchini, medium dice
5 cremini mushrooms, sliced thin
3 garlic cloves, whole
2 tbl soy sauce
2 tbl olive oil
1 tsp black pepper
1/4 tsp sea salt
1/4 cup roasted, salted peanuts
1/4 cup raisins
1 avocado, small dice
2 scallions, sliced thin
6 basil leaves, chiffonade

Preheat the oven to 450.
Prick the potatoes all over with a fork and place directly on the oven shelf. Bake for 45 minutes or until fork tender.
Toss the tofu, broccoli, zucchini, mushrooms, garlic, soy sauce, olive oil, pepper and salt together on a baking sheet and spread in a single layer. Roast for 25 minutes at 450 until the vegetables and tofu have browned with crisp edges.
Cut the potato down the center to open but not fully through the bottom. Open up and fluff the potato on the inside. Top with roasted vegetables, curry sauce, peanuts, raisins, avocado, scallions and basil.

Coconut Curry
1 tsp extra virgin olive oil
3 garlic cloves, minced
1 tsp red pepper flakes
1 tsp freshly grated ginger
1 1/2 tbl curry powder
2 tbl soy sauce
1 tbl organic dark brown sugar
1/2 tsp salt
1-14 oz can coconut milk

Add the oil, garlic, red pepper flakes and ginger in a cold pot. Bring up to heat and toast for 2 minutes. Add the curry powder, soy sauce, brown sugar, salt and coconut milk and bring to a boil. Reduce to a gentle simmer and cook for 15 minutes until the curry has slightly thickened. Season to taste.