This is another recipe that a co-worker gave me the idea for. She saw a recipe for a "Shrimp Diablo" and we both thought I should be able to make a vegan version of that quite easily, so I did.
Tofu Diablo w/ sauteed vegetables Servings: 4
What you will need:
1 pack of extra firm tofu, pressed
1 medium onion, diced
2 garlic cloves, minced
1 14.5 oz can of fire roasted tomatoes, diced (*if it is a concern, watch the sodium content closely)
1/4 cup chopped fresh cilantro
1 tbsp chopped chipotle pepper in adobo sauce (*add more if you like it spicier, I usually do)
1 ts brow sugar
2 tbsp vegan butter
2 cups frozen corn
2 medium zucchini, cut into smaller 1" pieces
1 medium red bell pepper, chopped
1 medium red onions, halved and cut into chunks
1 tsp garlic powder
1/2 tsp dried oregano
1 tsp black pepper
Juice of 1 lime
Sliced avocado (*for on the side, and optional)
How to Make It:
Cut the tofu into 1" cubes and air fry just like that for about 15 minutes at 400* (this can also be done in a conventional oven). You will want to make sure you move the tofu around about half way through so all sized are cooked. When done the tofu should have a slightly chewy texture.
While the tofu is cooking, in a skillet over medium heat, add some vegan butter and saute the onions until translucent. Add the garlic and saute for another minute.
Transfer the onions to a blender with the can of tomatoes, the cilantro, chipotle peppers and adobo sauce and the brown sugar, blend.
In the skillet add the remaining butter and allow it to melt fully. Then add the corn, zucchini, red onions, red bell pepper, garlic powder, oregano and pepper. Saute until the vegetables are softened, with slightly browned edges. Make sure to stir it occasionally. It should take about 8-10 minutes.
When the vegetables are done, remove them from the pan and put them in a large mixing bowl for now.
Into that skillet add the mixture from the blender and the tofu and stir to mix them up. Heat this through.
When the tofu and sauce is fully heated, grab a plate and scoop up some vegetables, then take a scoop of the tofu and sauce mixture and put it on top. You may need to reheat the vegetables first, depending on your timing. Garnish with some chopped cilantro on the top and a wedge of lime on the side.
Storing leftovers in the refrigerator or freezer: I personally like to portion this out into future meals by using a bento box, with the sauteed vegetables on the bottom, and some of the tofu and sauce mixture on the top. I have actually froze this right in the bento box and its been great for a few weeks at least.
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