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Far be it from me to toot my own horn, but I must say this dish had me making noises usually reserved for good, long massages and hot baths on a cold day. This dish totally brings the yum!!
NOTE: As the header of this post suggests, I am undertaking a self-imposed challenge to cook within the following parameters:
- the food is vegan (no animal products of any kind including: meat, eggs, dairy, casein, honey, etc.)
- do this while limiting my use of tofu or other soy-based food items
- the food is tasty & satisfying, and finger-lickin' good (my apologies to the Colonel)
- also stay within the gluten-free parameters of this blog (duh!!)
So without further ado ...
The ingredients in this dish are pretty much all repeats of others that have been used previously, so I won't repeat myself. Suffice it to say this is something that your body will thank you for and that will have your tastebuds begging for another bite.
tasty ingredients:
firm tofu (1 package)
wheat-free tamari
grated orange peel
red curry paste
large green bell pepper, chopped
1/2 large red onion, chopped
carrots, cut into medallions
fresh cilantro
olive oil
easy as gluten-free pie instructions:
after opening package of tofu, drain and cut into cubes, place in a bowl
cover well with tamari sauce
grate orange peel into bowl from about 1/2 large navel orange
cover and place in fridge, allowing to marinate for a minimum of 2-4 hours (or ideally, overnight)
** and I will just say ... tofu is an amazing sponge when it comes to flavor, so the longer you let it marinate, the more bang you're going to get for your buck.**
heat oven to approximately 400 degrees
place cubed tofu on cookie sheet and place in oven, stirring periodically until most of the liquid is cooked away (about 15 minutes)
**this step is entirely optional, but makes the tofu cook faster when preparing the stirfry**
in a large skillet, heat olive oil to medium-high heat
chop veggies: carrots, pepper, and onion and place into hot skillet
add tamari
stir frequently, cooking until onions are translucent
if veggies are done before tofu (see next step), set heat to low to keep warm
add fresh cilantro to veggie mixture and stir in just prior to serving
in a separate skillet, add olive oil and put burner on high heat
add tofu and about 1 tsp (or more, to taste) of red curry paste
cook tofu until golden and crispy on the outside
to enjoy:
place veggies in a bowl and top with tofu.
grab your fork & dig in!!
2 comments:
quick question - why limited use of soy?
great question, ilse!! :o)
there are a few reasons for this:
1. i know at least a few people now who have allergies to soy. i wanted to challenge myself to make healthy, delicious, vegetarian meals that they could enjoy too.
2. i learned from a friend of mine who has brasilian heritage that a lot of the deforestation in brasil is so that a soy crop can be planted. though i'm not totally sure how much is for things like soy milk, tofu, etc. (i think a lot of it is for alternative fuel options), i want to be mindful of how i might be contributing to that.
3. in general, tofu is an easy protein "fallback" if you will. i want to broaden my horizons, think outside the box, & see what other options are out there for healthy vegan cooking. :o)
thanks for asking!!
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