Baked madras glazed tofu & strawberry rhubarb galettes

Way behind posting my recipes, sorry.

Two weeks ago was a hectic week. Luckily I had done some prep ahead of time. Like the previous week, the recipes were from the Millennium cookbook.


Baked Madras-glazed Tofu with Saffron Basmati Pilaf, Sauteed Vegetables, and Peach-Lime Chutney

1 yellow onion, cut lengthwise into thin crescents
2 Tbsp canola oil (or 1/4 cup vege stock or water)
2 Tbsp mild curry powder
1/4 tsp saffron
1/4 cup fresh lemon juice
1 tsp sea salt
24 oz extra firm tofu
2 cups Tandoori marinade (see below)
1 tsp canola oil (or 1/4 cup water or vege stock)
4 cups chopped veges
3 cups Saffron Basmati Rice Pilaf (see below)
Peach-lime chutney (see below)
lime slices and cilantro leaves for garnish

Saute onion over medium heat in oil until softened (5 mins). Add curry powder and saffron and saute 2 more mins. Add lemon juice and salt. Remove from heat.

Cut tofu horizontally into 6 sheets ~ 1/2 inch thick. Pour half the marinade into a shallow glass or ceramic dish. Add the tofu, coating well. Marinate for at least 30 mins at room temp, or up to 4 hrs in fridge. Grill for 2-3 mins on each side, or broil for 3-4 mins each side (I needed more like 5 mins/side). Slice diagonally into triangles for serving.

In a large saute pan or skillet over high heat, heat the canola oil and saute the veges and curried onions for 5 mins till heated through and crisp-tender.

Serve a mound of rice pilaf, topped with tofu, surrounded by veges. Top with some more marinade and chutney. Garnish with lime slices and cilantro leaves.

Tandoori marinade
(makes 3 cups - could probably get away with half of this)
In addition to being good on tofu, this marinated is good on vegetables, and fruit like peaches or pears.

3 Tbsp paprika
1 tsp fennel seeds
1 1/4 tsp cardamom seeds
1 Tbsp coriander seeds
2 tsp cumin seeds
1/4 tsp cayenne pepper
1/2 tsp ground pepper
1 tsp sea salt
1/2 yellow onion, finely diced
1/4 cup canola oil (optional)
2 cloves garlic
5 oz silken tofu
1.5 cups soy milk (or water)
1 tsp minced lime zest
1/4 cup fresh lime juice

In a dry skillet toast the fennel, cardamom, coriander, and cumin. Grind. Retoast along with the paprika until the mixture smells fragrant and is slightly darker (~3 mins). Blend all ingredients together. Store in an airtight container in the fridge for up to two weeks.

Peach-Lime chutney
(makes 1.5 cups)

1 cup water
1/4 tsp sea salt
1 lime with peel, finely diced
1 Tbsp unrefined sugar, fructose, or Sucanat
1/4 cup rice vinegar (or champagne vinegar)
1/2 serrano chile, minced (or 1/4 tsp red pepper flakes)
1 tsp coriander seeds, toasted
2 tsp fresh ginger, minced
1 red bell pepper, seeded, deribbed, finely diced
2 firm fresh peaches (or 4 apricots), peeled, pitted, 1/2 inch dice
1/4 tsp sea salt

In a medium saucepan, boil the water and salt. Add lime, simmer for 10 mins. Drain and set aside. In a large saute pan or skillet, cook the sugar and vinegar over high heat until the sugar melts and the mixture is syrupy. Add chile, coriander, ginger, then red pepper, lime, and peaches. Stir well and saute 5 mins. Cool.
Variation: Use 1 cup dried peaches, apricots or figs instead of peach. Reconstitute by simmering in water or apple juice until soft. Drain, reserving 1/2 cup liquid. Add with liquid when you would have added the peach. Simmer until all liquid has evaporated.

Strawberry-Rhubarb Galettes
(makes 8 - 10 galettes)
(Actually I only used about half the filling - so you could halve it for this amount of pastry.)

1.5 lbs rhubarb finely diced (~4 cups)
1/2 cup maple syrup
2 Tbsp fresh ginger, minced
1 tsp balsamic vinegar
4 cups fresh strawberries, hulled and chopped
2 tsp arrowroot dissolved in 2 Tsp cold water
3 cups unbleached AP flour
1/2 cup walnuts, toasted and finely chopped
1/4 cup sucanat
1/4 tsp sea salt
1/4 tsp ground pepper
3/4 cup canola oil
1/2 cup soy milk

In a large saucepan, combine the first four ingredients. Simmer over medium heat for 5-7 mins till rhubarb begins to break down. Add berries and mix thoroughly. Add arrowroot and cook for 3 mins, while stirring. Pour into a pyrex 9x11 casserole dish and let cool.

Sift flour into a medium bowl, add walnuts, sucanat, salt, and pepper. Drizzle oil over dry ingredients covering as much surface area as possible. Mix lightly with spatula until you form dough balls the size of marbles. Drizzle 1/2 cup soy milk into bawl and stir until the mixture forms a ball. Add more soy milk in small increments if more liquid is needed. Wrap in plastic wrap. Knead lightly and refrigerate for 15-30 mins.

Preheat oven to 350F. Line a baking sheet with parchment paper. Divide the dough into 8. Keep covered with a towel. Roll one piece between two sheets of parchment paper until ~ 6 inches in diameter. Remove the top sheet of parchment to break the seal. Replace the paper on top and flip. Remove the top sheet of parchment. With a paring knife cut a 5 inch circle using a small plate as guide. Remove excess dough. Place 1/4 cup filling in the center of the circle. Fold the sides of the circle over the filling, leaving the center open, forming a square galette. Transfer with a spatula onto the baking sheet, and repeat with the remaining dough and filling. Bake for 35 mins or until the crust is golden and the filling is bubbling. Let cool slightly on rack. Eat.