Wednesday, September 23, 2009

Cumin scented tofu with roasted vegetables

Today I was craving a "taco-like" flavor more than anything. During my commute, there was a cookbook author on the podcast I was listening to. He spent so much time discussing the merits of the spice cumin that by the time I got home, cumin was all I could think of. If someone had asked, "What do you want for dinner, Erin?" I probably would have responded "cumin". It was that bad.

So when I walked in the door I immediately began categorizing my fridge contents into two piles.

Pile number one: Goes With Cumin
Pile number two: Does Not Go With Cumin

Luckily I found enough things in my fridge to curb my craving and to create this delicious dish.

Cumin scented tofu and roasted vegetables

1 orange pepper
1 red pepper
1 cubanelle pepper
1 onion
1 block firm tofu, water pressed out

for marinade:
5 TBS vegetable oil
1 packet vegetable broth concentrate*
1 heaping TBS cumin
2 TBS chili powder
pinch cayenne
1 tsp oregano
1 tsp garlic powder

1/2 cup water
1 TBS cornstarch
1 cup salsa of your choice

tortillas (corn, wheat, brown rice it doesn't matter)

  1. Chop all vegetables and place in a large bowl.
  2. Make marinade by combing oil, broth concentrate and all spices into a thick slurry. Pour over vegetables.
  3. Cube tofu and gently fold into vegetable mixture (be careful not to break it up).
  4. Let marinate for at least 20 minutes.
  5. Place all vegetables, Tofu and marinade in an oven-safe dish and bake at 450.
  6. Combine water, cornstarch and salsa. After vegetable mixture has baked for 30 minutes stir in salsa mixture.
  7. Continue to bake until marinade/sauce has thickened and vegetables are done to your liking. (I went for about 10 more minutes)
  8. Serve with tortillas.
* Vegetable Broth concentrate is a liquid concentrate which is definitely available at both trader joes and whole foods. If you can't find it, you could probably skip it and add a little salt to the oil-spice combo.

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