Ridiculously Easy Curry-Scrambled Tofu

Tofu can be either crumbled or cubed. Omit or reduce the salt to lower sodium. The black salt gives tofu a very eggy flavor but can be overpowering so use cautiously.

Ingredients

1/2 green pepper, chopped

1/2 red pepper, chopped

8 ounces mushrooms, trimmed and sliced

2 cloves garlic, minced or pressed

14 ounces extra-firm tofu, drained, dried off, and cubed or crumbled

1 teaspoon good curry powder (or more, to taste)

1/8 teaspoon ground red pepper (or to taste)

1/4 cup vegetable broth

1 teaspoon salt (or to taste)

1 tablespoon nutritional yeast

pinch black salt (kala namak), optional

Instructions

1. Heat a non-stick skillet. Spray it lightly with pan spray if you wish and add the chopped peppers and mushrooms. Cook until they begin to soften, about 2 minutes. Add the garlic and cook another minute or two until mushrooms have darkened in color.

2. Stir in the tofu, sprinkle it with curry powder and ground red pepper, and pour the vegetable broth over it. Cook on medium-high, turning gently with a spatula, until most of the liquid is evaporated and tofu is hot and beginning to brown in places. Stir in salt to taste along with nutritional yeast and black salt, if using. Keep warm until ready to serve.

Preparation time: 5 minute(s) | Cooking time: 15 minute(s)

Number of servings (yield): 3

Pumpkin Baked Ziti with Caramelized Onions Isa Chandra Moskokowitz Recipe

Okay. Here is the recipe of the week. I loved this dish. Not quite as much as my last two, but I do declare it as an instant fave.


This dish has a very mild flavor, but it's not bland. My children even enjoyed it, which says a lot. I think that if it was to be served with a strong flavored meat, like bacon or sausage, it would be even more divine.


Give it a try. You maybe pleasantly surprised!


You'll need:



3/4 lbs uncooked ziti or penne pasta, 
2 onions, sliced very thinly, 
2 tbsp olive oil, 
1 tbsp brown sugar, 
1/4 tsp ground nutmeg, white pepper, cayenne, 
2 cups pureed pumpkin or 1 (15 oz) can pumpkin puree (not pumpkin pie mix), 
1/4 cup vegetable broth 


To make the Cashew Ricotta: 
1/2 cup raw cashew pieces (approx 4 oz), 
1/4 cup fresh lemon juice, 2 tbsp olive oil, 
2 cloves fresh or roasted garlic, 
1 lb firm tofu drained and crumbled, 
1 1/2 tsp dried basil, 1 1/2 tsp salt 

In a food processor, blend together the cashews, lemon juice, olive oil, and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor, working in two or more batches if necessary, until the mixture is thick and well blended. Blend in the basil and salt.


Then for the main recipe:

Preheat the oven to 375 degrees F. Lightly grease a 9 x 11-inch baking pan with olive oil, or use two smaller pans.

Prepare the ziti according to the package directions, about 10 minutes. Drain, rinse with cold water and drain again. Set aside.

While the pasta is cooking, make the caramelized onions.

Place the Cashew Ricotta in a large bowl and fold in the pumpkin puree, brown sugar, nutmeg, white pepper, cayenne, and veggie broth and mix. Add the cooked ziti and caramelized onions, stirring to coat the pasta. Pour the mixture into the prepared baking pan and press lightly with a rubber spatula to level it.

Bake for 28 to 30 minutes, until the top of the ziti is golden brown. Cool for 10 minutes before slicing and serving.