| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Veg01 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Tempeh or 3 cakes of extra-firm tofu; cubed |
| 3 |
tb |
Vegetable oil |
| 1 |
c |
Onions; finely chopped |
| 1 |
ts |
Ground fennel seeds |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Ground cumin |
| 1/8 |
ts |
Cayenne pepper |
| 1 |
|
Green or red bell pepper; chopped |
|
|
SAUCE |
| 2 |
tb |
Tamari soy sauce |
| 2 |
tb |
Fresh lemon juice |
| 3 |
tb |
Molasses or brown sugar |
| 2 |
tb |
Cider vinegar |
| 1 |
tb |
Prepared mustard |
| 1 |
|
7 oz can tomato paste |
| 1 |
c |
Water |
| 4 |
ds |
Tabasco sauce; or other hot sauce |
INSTRUCTIONS
For tempeh: Saute the onions, garlic and spices until the onions
begin to soften. Add the peppers and tempeh and continue sauteing
until the peppers brighten and the tempeh browns. Transfer this
mixture to a shallow baking pan.
Whisk together the sauce ingredients and pour them over the
vegetable-tempeh mixture. Bake covered at 350°F for 1/2 hour and
uncovered for another 1/2 hour, stirring frequently throughout.
For tofu: Saute the vegetables and spices. Whisk together the sauce
ingredients. Combine the sauteed vegetables and the sauce and pour
over the tofu cubes in a shallow baking pan. Bake as directed for
tempeh, stirring very gently to avoid breaking the tofu cubes.
Serve on rice with a side dish of cole slaw or greens. Or pack it
into a pita bread to make a sandwich.
Recipe by: New Recipes From Moosewood Restaurant
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