Okay. So this is as delicious as it looks. Whether you are a carnivore or a vegetarian this is really good…and really easy to make, too. I used both these recipes as ingredients for tacos tonight for dinner, but these are so versatile they could be used as of a “center-of-the-plate” type of a vegetarian meal. But the sauce itself is not necessarily segregated to meatless meals; it is delicious paired with poultry and seafood as well. Anyhow, these little nuggets are so good I ate most of them (dipped in the sauce) as I fried them and before I made the tacos.
Crispy Spice-Fried Bean Curd
Makes 2-4 servings
1 (14 ounce) package extra-firm tofu
2 tablespoons whole wheat flour
1 tablespoon chili powder
2 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon kosher salt
canola oil for pan-frying.
Remove the tofu from it’s package and drain it. Place the tofu between a few plates (one on the bottom and two or three on top) and allow it to rest for 10-20 minutes; this will press out excess moisture. Drain the tofu again and dice it, then transfer it to a bowl. Mix together the flour, chili powder, paprika, cumin, turmeric, and salt. Then sprinkle the flour-spice mixture over the diced tofu; gently toss it to coat. Transfer the spiced tofu to a plate, discarding any excess spices or flour. Allow the tofu to marinate for about ten minutes. Heat about ¼ inch canola oil in a large heavy skillet over medium-high heat. When the oil is hot carefully add the tofu and cook on all sides for about 5 minutes, or until deep golden and crispy. Using a slotted spoon, carefully remove the tofu to absorbent paper. Allow to cool for a minute or two.
Salsa Verde (Cruda)
Makes about 1½ cups
1 medium green pepper, diced
2 jalapeños, seeded and diced
2 cloves garlic
½ small onion, diced
1 bunch cilantro, thoroughly washed, stems removed
1 teaspoon kosher salt
¼ cup olive oil
¼ cup white wine vinegar
Combine all of the ingredients in a blender and puree until very smooth.
Urban Simplicty 