Citrus-Cumin Crusted Tofu with Roasted Red Bell Pepper Sauce and Sautéed Chipotle Spinach
Author: Chef Kelly Yorke
Serves: 4 Servings
This is a recipe designed for “Vegans” featuring citrus-cumin crusted tofu slices with subtle southwestern undertones. However, if you are a health-conscious “Omnivore”, the tofu in this dish can be substituted with any ½” thick (or less) fish filet such as; turbot, sea bass, halibut, perch, snapper, rockfish, tuna, etc. You may also substitute boneless skinless chicken breast paillards or escallops of pork tenderloin in place of the tofu. This dish provides a good source of fiber, protein, calcium, potassium, and iron and an excellent source of folate, vitamin A and vitamin C.
- 2 Tbls. Cumin seeds
- 1 Tbls. Garlic, crushed
- 1 tsp. Green Peppercorns, bottled in brine, drained
- ¼ cup Almonds*
- 1 Tbls. Tahini (sesame paste – available at most grocery stores)
- 1 Tbls. Lime Juice
- ¼ cup Orange Juice, frozen concentrate, un-thawed
- 1 each Tofu Block, 14 oz. package, organic (extra firm recommended)
- 1 cup Roasted Red Peppers, canned or bottled, drained
- 8 halves Sun-Dried Tomato Halves
- 1 Tbls. Chili Powder
- ½ cup Vegetable Broth, ready-to-serve
- ⅛ tsp. Cayenne Pepper (optional)
- 1 Tbls. Olive Oil
- 5 cups Fresh Spinach Leaves, packed
- ⅛ cup Chipotle Chile Canned in Adobo Sauce, chopped
- Grind first seven ingredients into a paste using a mini food processor, or hand immersion blender, until creamy. Set paste aside.
- Cut tofu block into eight ½” inch thick slices. Place slices on paper towel or wire cake-cooling rack to drain; 8-10 minutes.
- Meanwhile; Place drained roasted red bell peppers, sundried tomato halves, chili powder, vegetable broth, and cayenne pepper in a blender and blend until mixture becomes a smooth sauce, pour into a small saucepot and bring to a boil, reduce heat to simmer and keep sauce hot until ready to serve.
- Transfer drained tofu slices to a cutting board and spread cumin paste on both sides. Heat a heavy bottomed skillet and olive oil over medium-high heat. Using a spatula, transfer tofu slices to skillet. Cook slices until the paste is browned and crisp - about two minutes per side. Remove tofu from the skillet and transfer to a covered serving platter to keep warm.
- Using the same skillet quickly sauté the spinach and chipotle in adobo sauce until the spinach leaves become slightly limp. Remove skillet from heat.
- TO SERVE: Pour a pool of sauce on each diners plate then place two slices of tofu and some spinach on top of the sauce.
*NOTE: For a nut-free preparation; Substitute ¼ cup almonds and 1 Tablespoon Tahini with ½ cup canned chickpeas (drained) and continue with steps 1 – 6 as instructed above.
Calories: 252 Fat: 15g, Carbohydrates: 22g, Sodium: 342mg, Fiber: 6g, Protein: 13g, Cholesterol: trace