Charred Tofu and Pigeon Pea Rice
Spicy tofu, hot salsa and creamy rice. Oooh-weee. I may or may not have set off the fire alarm a few times with my piping hot grillpan...
Rice
1/2 box veggie broth (plus more if needed)
1 C rice
1/4 C coconut milk
1 can pigeon peans (drained, rinsed)
1/2 large yellow onion (diced)
3 cloves garlic (minced)
1 1/2 Tbsp tomato paste
2 tsp dried oregano
salt
fresh ground black pepper
handfull chopped cilantro
1. In a medium saucepan add 2 tsp EVOO and heat to medium.
2. Add onion and garlic and sauté until beginning to brown. Add tomato paste and cook another 1-2 minutes, stirring frequently.
3. Add rice and oregano. Cook another 2 minutes, stirring frequently. Add pigeon peas, broth and coconut milk. Bring to a boil and then turn heat to low and cover. Simmer until water is absorbed. If too dry, add water or more broth.
4. Add cilantro, salt and pepper to taste.
Tofu
1 Tbsp smoked paprika
1/2 tsp cayenne
1/4 tsp cumin powder
1/4 tsp ginger powder
sea salt
fresh ground black pepper
1 block vacuum sealed firm tofu
1. Cut tofu into slices 1/2 inch thick. These shouldn't need to be pressed, but dab any excess moisture off.
2. In a tupperware add all other ingredients. Shake to mix.
3. Place tofu in dry rub and rub on. Shake off excess.
4. On an outdoor grill or indoor grillpan brushed with EVOO add tofu. Cook until tofu has nice grill marks. Flip and repeat.
Pineapple Salsa
1/2 pineapple (core removed and cut into 1/3 inch slices)
3 poblano peppers (stem and seeds removed, chopped)
2 tsp red wine vinegar
handful chopped cilantro
sea salt
fresh ground black pepper
1. On an outdoor grill or indoor grillpan add pineapple slices brushed with EVOO. Cook until pineapple has nice grill marks. Flip and repeat. Remove from heat.
2. In a food processor add pineapple, poblano, vinegar, cilantro, salt and pepper.
3. Pulse until a chunky salsa texture is achieved.
4. You can eat this immediately, but it is better when refrigerated at least 12 hours.
Rice
1/2 box veggie broth (plus more if needed)
1 C rice
1/4 C coconut milk
1 can pigeon peans (drained, rinsed)
1/2 large yellow onion (diced)
3 cloves garlic (minced)
1 1/2 Tbsp tomato paste
2 tsp dried oregano
salt
fresh ground black pepper
handfull chopped cilantro
1. In a medium saucepan add 2 tsp EVOO and heat to medium.
2. Add onion and garlic and sauté until beginning to brown. Add tomato paste and cook another 1-2 minutes, stirring frequently.
3. Add rice and oregano. Cook another 2 minutes, stirring frequently. Add pigeon peas, broth and coconut milk. Bring to a boil and then turn heat to low and cover. Simmer until water is absorbed. If too dry, add water or more broth.
4. Add cilantro, salt and pepper to taste.
Tofu
1 Tbsp smoked paprika
1/2 tsp cayenne
1/4 tsp cumin powder
1/4 tsp ginger powder
sea salt
fresh ground black pepper
1 block vacuum sealed firm tofu
1. Cut tofu into slices 1/2 inch thick. These shouldn't need to be pressed, but dab any excess moisture off.
2. In a tupperware add all other ingredients. Shake to mix.
3. Place tofu in dry rub and rub on. Shake off excess.
4. On an outdoor grill or indoor grillpan brushed with EVOO add tofu. Cook until tofu has nice grill marks. Flip and repeat.
Pineapple Salsa
1/2 pineapple (core removed and cut into 1/3 inch slices)
3 poblano peppers (stem and seeds removed, chopped)
2 tsp red wine vinegar
handful chopped cilantro
sea salt
fresh ground black pepper
2. In a food processor add pineapple, poblano, vinegar, cilantro, salt and pepper.
3. Pulse until a chunky salsa texture is achieved.
4. You can eat this immediately, but it is better when refrigerated at least 12 hours.
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| Hot hot heat. Just what I need more of in this TX summer. |
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