The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls by Mark Reinfeld, Jennifer Murray Read Free Book Online

taste
½ teaspoon curry powder
½ teaspoon ground cardamom
Pinch cayenne pepper
1 tablespoon spelt flour
1 tablespoon sesame oil
1 tablespoon minced fresh cilantro
    1. Preheat the oven to 400°F. Slice the tofu in half lengthwise, forming two cutlets. Slice each cutlet lengthwise three times and then widthwise three times to yield sixteen cubes each (thirty-two cubes total). You can make smaller cubes by cutting the block into three cutlets instead of two. Place the tofu in a mixing bowl with the marinade ingredients and gently mix well.
    2. Transfer the tofu and marinade ingredients to a small casserole dish and bake for 20 minutes, stirring occasionally.
    3. Meanwhile, place the soy milk in a large sauté pan over medium heat. Add the salt, curry powder, cardamom, and cayenne and gently whisk well. Cook for 5 minutes, stirring occasionally. Combine the flour and oil in a small bowl and mix well. Add to the sauté pan and gently stir well. Lower the heat to low and cook until the sauce thickens slightly.
    4. When the tofu is done cooking, add the contents of the casserole dish to the sauté pan and gently mix well. Top with the cilantro and serve while warm.

Variations
    • Replace the tofu with tempeh or with vegetables such as eggplant and portobello mushrooms.

TOFU TIKKA MASALA
    A fierce battle rages between master chefs in India and a chef in Glasgow, Scotland, of all places. The chef in Glasgow claims to be the first to serve a “masala” sauce with the famed chicken tikka of Indian origin. The chefs in India consider this highly blasphemous as they claim the recipe has been passed down for generations. Not sure where tofu fits in the picture? Give this dish a try and find out! Serve with Coconut Spinach Rice (page 10) and Okra Masala (page 15) for a meal fit for a Raj.
    SERVES 2 TO 4
     
    TOFU MARINADE
1 (14-ounce) package extra-firm tofu
1¼ teaspoons ground cumin
¾ teaspoon chile powder
2 tablespoons freshly squeezed lemon juice
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 clove garlic, pressed or minced
1 teaspoon peeled and minced fresh ginger
½ cup vegan yogurt
     
    MASALA SAUCE
¾ cup soy creamer or coconut milk
¼ cup vegan yogurt
1½ tablespoons tomato paste
1 teaspoon freshly squeezed lemon juice
Pinch ground cardamom
Pinch ground cinnamon
¼ teaspoon sea salt, or to taste
1 tablespoon minced fresh cilantro
    1. Preheat the oven to 375°F. Slice the tofu in half lengthwise, forming two cutlets. Slice each cutlet lengthwise three times and then widthwise three times to yield sixteen cubes each (thirty-two cubes total). Place cubes in a casserole dish with all of the marinade ingredients except the yogurt and mix well, making sure all of the tofu is covered. Add the yogurt and mix well. Place in the oven and bake for 15 minutes.

    2. While the tofu is cooking, place all of the sauce ingredients except the cilantro in a medium sauté pan on medium-low heat and gently whisk well. Cook for 10 minutes, stirring occasionally.
    3. When the tofu is done cooking, add it to the sauté pan with all of the contents of the casserole dish, and gently mix well. Allow it to simmer for an additional 5 minutes. Add the cilantro and gently mix well before serving.
    The Asian Pantry
    Does vegan yogurt sound like an oxymoron to you? Believe it or not, there are several brands, mostly soy based, on the market, with a variety of flavors. Plain works best in these dishes. So Delicious has also put out a coconut-based yogurt that is incredibly flavorful and works well with this dish.

SEMOLINA CASHEW HALVA
    Our halva is a slightly sweet, dairy-free version of this traditional Indian dessert, which usually includes lots of butter. There are many versions of halva throughout Asia and the Middle East, some of which are sesame-seed-based. Serve warm or cold. This halva is wonderful on its own and superb when topped with the Coconut Dessert Sauce (page 81).
    SERVES 6 TO 8
     
    ¼ teaspoon saffron threads, soaked in
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