“Ann Curry Meets Fergie”- Curry Rubbed Tofu with Harvest Grains, Asparagus and Black-Eyed Peas
While rummaging through the spices in my house, I stumbled upon a curry rub that striked my fancy. I took just one little sniff from the bottle and I couldn’t resist making a dish with this long, lost spice.
What You Need:
1/2 Block Tofu (drained and patted dry)
Curry Rub (I used Cousin Nate’s)
Trader Joe’s Harvest Grains Blend (it’s a blend of Israeli couscous, orzo, baby garbanzo beans and red quinoa- if you don’t have this blend just use any of the above grains)
1 Bunch of Steamed Asparagus (chopped)
1/2 Onion (chopped)
1/2 Can Black-Eyed Peas
Coriander/Cayenne Pepper/Salt/Pepper (to taste)
1/2 Tbsp. Crushed Garlic
Mushroom Soup Consomme (optional)
Heat oven to 400 degrees.
1. Slice the tofu into 1/4” squares. Rub the tofu with the curry rub on one or both sides then place on greased cookie sheet (for a spicier tofu, put the rub on both sides). Place tray in oven for about 30 minutes or until the tofu has dried and crisped a bit.
2. Meanwhile, cook the grains according to the package. If you want, add a spoonful of mushroom/onion/vegetable consomme to add flavor to the grains.
3. While the grains and tofu are cooking, grease a saute pan and toss in the onions. Cook the onions on low/medium heat until they are softened then add the garlic. Keep stirring so the garlic doesn’t burn. Add in the asparagus and black-eyed peas. Turn off heat.
4. Once the grains are cooked, add them to the saute pan. Combine all the ingredients and season with coriander, cayenne pepper, salt/pepper. Serve the tofu alongside the grains.
2 years ago