What a great three-day vacation! I think most of the weekend I spent out walking around...which, at one point, made me wonder if my folks hadn't bought me from Australia. Uh...that's an oblique reference to their custom of a "walkabout".
Anyway, spent a bunch of time in the kitchen (as usual) -- the grilling came off flawlessly yesterday and the day before I made this dish, which I thought I'd share:
Curried Cauliflower salad
makes 4-5 servings
1/2 head cauliflower, broken into florets
1/2 tbsp cury powder
1/2 tsp extra-virgin olive oil
1 1/2 tbsp seasoned rice wine vinegar (divided)
1/2 c. julienned red bell pepper
1/2 cup thin strips baked tofu*
1/8 tsp sea salt
1/8 tsp freshly ground black pepper
Preparation:
1. Preheat oven to 350 degrees. Spray a baking sheet with cooking spray.
2. In a large bowl, combine the cauliflower, curry powder, olive oil and 1/2 tbsp of the vinegar. Place on the prepared baking sheet and bake for 10 minutes or until the cauliflower is just starting to soften. Cool on a rack for about 10 minutes and return to the bowl.
3. Add the bell pepper and tofu to the cauliflower mixture. Toss with the remaining 1 tbsp rice wine vinegar, salt and pepper.
4. Refrigerate for at least 30 minutes before serving.
* I tried to find baked tofu near my house but I guess the neighbors don't enjoy it, so I had to make my own.
Baked Tofu
2 tbsp Lite Soy Sauce
1 tbsp Sesame Oil
1 tbsp Vegetable Oil
1/2 tsp fresh ginger, minced
Super Extra Firm tofu, cut into 3/4" cubes and patted very dry
1. Combine all ingredients in a bowl, then add tofu and toss gently.
2. Let marinade in fridge for at least 30 minutes. Carefully stir every now and then to evenly marinade the tofu.
3. Preheat oven to 450 degrees. Add tofu and remaining marinade in a shallow baking dish. Bake for 12 minutes then flip over tofu (for even browning) and bake for another 12 minutes or until golden brown.
4. Remove from oven and pan to cool.
This turned out much better than I expected and I'm happy with the fact that I doubled the recipe so I'd have some leftovers! Oh yeah, and for those interested in the breakdown:
Per serving:
Calories: 70
Proten: 7g
Total Fat: 3g
Saturated Fat: 0g
Carbohydrates: 6g
Dietary Fiber: 2g
Cholesterol: 0mg
Sodium: 90mg (might be lower, though if you make your own baked tofu and use lite soy sauce).
Anyway, spent a bunch of time in the kitchen (as usual) -- the grilling came off flawlessly yesterday and the day before I made this dish, which I thought I'd share:
Curried Cauliflower salad
makes 4-5 servings
1/2 head cauliflower, broken into florets
1/2 tbsp cury powder
1/2 tsp extra-virgin olive oil
1 1/2 tbsp seasoned rice wine vinegar (divided)
1/2 c. julienned red bell pepper
1/2 cup thin strips baked tofu*
1/8 tsp sea salt
1/8 tsp freshly ground black pepper
Preparation:
1. Preheat oven to 350 degrees. Spray a baking sheet with cooking spray.
2. In a large bowl, combine the cauliflower, curry powder, olive oil and 1/2 tbsp of the vinegar. Place on the prepared baking sheet and bake for 10 minutes or until the cauliflower is just starting to soften. Cool on a rack for about 10 minutes and return to the bowl.
3. Add the bell pepper and tofu to the cauliflower mixture. Toss with the remaining 1 tbsp rice wine vinegar, salt and pepper.
4. Refrigerate for at least 30 minutes before serving.
* I tried to find baked tofu near my house but I guess the neighbors don't enjoy it, so I had to make my own.
Baked Tofu
2 tbsp Lite Soy Sauce
1 tbsp Sesame Oil
1 tbsp Vegetable Oil
1/2 tsp fresh ginger, minced
Super Extra Firm tofu, cut into 3/4" cubes and patted very dry
1. Combine all ingredients in a bowl, then add tofu and toss gently.
2. Let marinade in fridge for at least 30 minutes. Carefully stir every now and then to evenly marinade the tofu.
3. Preheat oven to 450 degrees. Add tofu and remaining marinade in a shallow baking dish. Bake for 12 minutes then flip over tofu (for even browning) and bake for another 12 minutes or until golden brown.
4. Remove from oven and pan to cool.
This turned out much better than I expected and I'm happy with the fact that I doubled the recipe so I'd have some leftovers! Oh yeah, and for those interested in the breakdown:
Per serving:
Calories: 70
Proten: 7g
Total Fat: 3g
Saturated Fat: 0g
Carbohydrates: 6g
Dietary Fiber: 2g
Cholesterol: 0mg
Sodium: 90mg (might be lower, though if you make your own baked tofu and use lite soy sauce).
VIEW 4 of 4 COMMENTS
vixen:
Whoa... tofu is too healthy for me!!! Hee hee
illstabyou:
Cauliflower = Yuck! 