Firm tofu shines in this light, colourful vegetable dish, redolent of antioxidant-rich spices, to serve over steamed brown basmati rice. This dish demonstrates once again how tofu absorbs flavour. To cut down on fat and calories, the tofu pieces are broiled rather than pan-fried.
1/2 Tbsp (7 mL) extra-virgin olive oil
1/2 tsp (2 mL) ground coriander
1/4 tsp (1 mL) ground cumin
1/4 tsp (1 mL) cayenne pepper (or more, if you like it hot)
1/4 tsp (1 mL) salt
1/2 cup (125 mL) thick, unflavoured soy yogourt
1 Tbsp (15 mL) lemon juice
1 in (2.5 cm) piece fresh ginger, grated
1 large garlic clove, crushed
Freshly ground black pepper to taste
1/4 tsp (1 mL) turmeric
2 tsp (10 mL) beet powder or paprika (optional, for colour)
12 oz (350 g) firm or extra-firm tofu, cut into 1/4 in (0.5 cm) thick slices, patted dry
Spice Mixture for Vegetables
2 tsp (10 mL) ground coriander
1 tsp (5 mL) ground cumin
1 tsp (5 mL) garam masala
1 tsp (5 mL) salt
1/2 tsp (2 mL) turmeric
1/4 tsp (1 mL) cinnamon
1 pinch ground cloves
2 Tbsp (30 mL) extra-virgin olive oil
1 medium onion, minced*
1 large yellow or orange bell pepper, seeded and thinly sliced
1 cup (250 mL) tomatoes, diced
1 tsp (5 mL) organic unbleached granulated sugar
*For best results, mince onion finely in food processor.
To make Masala Paste heat olive oil in small heavy skillet (such as cast iron) over medium-high heat. Add coriander, cumin, cayenne, and salt. Stir constantly until spices smell fragrant; immediately remove pan from heat. Set aside.
In small bowl, mix together soy yogourt, lemon juice, ginger, garlic, pepper, turmeric, and beet powder or paprika, if using. Stir in masala paste; clean out skillet.
Spread mixture in 13 x 9 x 2 in (33 x 23 x 5 cm) non-aluminum baking pan and place tofu slices in mixture. Turn over slices to coat both sides (you may need to spread some mixture on top of the tofu). Cover and refrigerate 30 minutes to several hours.
To make Spice Mixture for Vegetables, when tofu is ready to cook, heat cleaned small skillet over medium-high heat. Add coriander, cumin, garam masala, salt, turmeric, cinnamon, and cloves. Stir constantly until spices are fragrant. Remove immediately from heat and set aside.
Set oven to broil.
Spread 1 Tbsp (15 mL) olive oil evenly over a 15 x 10 x 1 in (38 x 26 x 3 cm) baking sheet. Place coated tofu slices in one layer, close together, on baking sheet and spread any extra masala paste over tofu.
Place sheet under broiler 4 to 6 in (10 to 15 cm) from heat source. Broil until top of tofu starts to brown and char a bit around the edges. Keep an eye on it! Turn over tofu slices and repeat with second side. Remove from oven and cover pan to keep warm.
Heat remaining 1 Tbsp (15 mL) olive oil in large, heavy skillet over high heat. Add onion and stir-fry until golden and softened, adding a squirt of water as needed to keep from sticking. Add peppers and stir-fry until limp. Add tomatoes and their juice and sugar; stir briefly just to heat and soften vegetables. Add Spice Mixture for Vegetables and stir well.
Distribute browned tofu over 4 servings of steamed brown basmati rice and top evenly with the spicy vegetable mixture.
Each serving contains: 194 calories; 10 g protein; 12 g total fat (2 g sat. fat, 0 g trans fat); 16 g carbohydrates; 3 g fibre; 450 mg sodium
source: "Versatile Tofu", alive #356, June 2012
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.