Sunday, September 16, 2012

Necessity, Female Parent of Invention

I wanted to make a tofu and cauliflower marinade that used Thai red curry paste as it's base. NONE LEFT! So R suggested that I use the organic tomato paste we had.

Well, whaddaya know: the tomato past gave this dish a fiery gold glow! Much better than intended.

Ingredients for the marinade: 3 Tbsps. olive oil, a splash of rice vinegar, juice of half a lemon, a tea spoon of maple syrup, a pinch or two of salt, 1 Tsp.  curry powder,  1 pinch of cayenne pepper,  and a shake each of cardamon powder, Garam Masala and turmeric. Toss in one cake of cubed tofu. Fold in half a sliced sweet onion and one whole cauliflower cut into very small florets.  Bake on yer good old sheetpan (actually, it's a jelly roll pan)  for 25 mins @ 400.

The tahinni sauce is basic. 1/3 cup tahinni, 2 teaspoons of ume plum vinegar, an inch cube of finely shredded ginger and 2 cloves of finely shredded garlic. Mix with 1/4 cup water (more or less) till desired thickness.

Steamed green beans and you're good to go! Sauce goes on everything. Yeah.

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