Monday, May 23, 2011
The Season of Grilling
Tofu and Veggie kebabs w/ yogurt curry dip and black Japonica rice
Tofu and Veggie Kebabs
-Chop and Mix your veggies of choice in a bowl. Try to focus on in-season veggies. For me this meant zucchini, onions and cherry tomatos from the garden, mushrooms and sweet peppers. Eggplant is also an excellent choice.
*I also think fruits would make excellent additions i.e. peaches, apples, pineapples.
-Add your favorite all natural, preservative free marinade/dressing to veggie bowl and toss to coat, then set aside.
-In a shallow pan, add a little of your marinade and a little high burn point oil (I used sunflower, do not use Olive Oil, it has a very low burn point). Turn heat on medium to high.
-Slice organic extra firm tofu into 1/4 to 1/2 inch slices and plot dry with paper towel.
*always buy organic tofu!
-When oil is hot, add tofu with tongs. Let sit till slightly brown then flip to other side and do the same.
-Place on paper towels to drain oil.
*you need to fry tofu a bit to give it extra firmness for the grill and skewers.
-Arrange veggies and tofu on skewers. I chose to separate tofu but this is not necessary.
-Grill, turning occasionally until all is cooked to your preference.
Yogurt Curry Dip
This is a simple condiment to throw together. I would also recommend making a cucumber, mint, yogurt dip too, if you have the ingredients. I would imagine to make a smoky BBQ-ish sauce you could add chipolte peppers/power to yogurt as well.
-Mix plan 2 parts Greek yogurt to 1 part Tahini Sauce and add Curry powder and salt to preference. Refrigerate until ready to serve.