Sunday, March 11, 2007

Stovetop Italian Tofu with Roasted Red Peppers and Snow Peas

The boyfriend and I got busy in the kitchen the other night - in a totally G-rated way. Feeling experimental, we variated a little on the themes we learned when making the below-mentioned Lemon Rosemary Tofu. The results were fantastic. This is a three-food-group meal, totally FDA approved, all unsaturated "healthy" fats and actually totally vegan. Until I covered everything with Pecorino Romano cheese at the end :-D.
1 block firm or extra firm tofu, pressed.
2 tbsp. olive oil
1 small onion, chopped
4 cloves garlic, chopped
4 tbsp. Italian dressing (we used a Wishbone Olive Oil Vinaigrette)
1 can Vegetable Broth
Italian Seasonings (oregano, basil, thyme, or a mixed container)

1 package couscous of desired flavor (we used a Near East parm. flavor) prepared according to package directions

2 red bell peppers
2 tbsp. olive oil
Italian Seasonings

Snow peas
2 cups water

1 large frying pan with deep sides (omlett pan or wok will work best)
1 two-part-pot (these are called either pasta pots or steamers, it is not essential. If you have a metal colander you can also set that over a smaller pot, or you can just use a regular pot.)
1 oven or toaster oven at 350 degrees
1 small pot to prepare couscous in
1 good knife
heat resistant spatula

1. Cut tofu into strips and/or bite sized pieces.
2. Heat olive oil in pan, fry tofu in pan on medium-high until one side is browned. Flip tofu.
3. While the other side browns, add the garlic and onions and cook until translucent.
4. After the onions are ready, pour in the italian dressing. Fry everything in the dressing until coated. Turn heat to medium-low.
5. Pour vegetable broth in the pan. Allow to come to a boil.
6. Let simmer for ~20 minutes on medium-low, or until almost all liquid has evaporated.
7. While the broth is simmering, prepare snow peas and red peppers by chopping off the ends of snow peas and coring and chopping the red peppers.
8. Brush red peppers with olive oil, spread evenly on pan, and put in oven.
9. Fill pasta cooker/steamer with 2 cups of water and bring to a boil. Put snow peas in the colander part (or just in the pot if you don't have a steamer) and allow to cook until tender (about 10 minutes), making sure the pot doesn't boil dry.
10. Turn red peppers and add seasoning.
11. After 15 minutes, prepare couscous according to package directions.
12. Grate some cheese to put on top, or serve cheese-less.


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