Tofu Tikka Masala

INGREDIENTS:
Marinade
1 block of tofu
Juice of ½ lemon
½ tsp cayenne pepper
½ tsp turmeric powder
½ tsp garam masala
1 clove of garlic crushed
½” piece of ginger crushed
Salt and pepper to season

Gravy
1 medium onion preferably red, chopped
½ a can of crushed tomatoes
2 cloves of garlic minced
1 inch piece of ginger minced
1 small stick cinnamon
1 bay leaf
1/4 tsp turmeric powder
1/4 tsp cayenne pepper
1/2 tsp garam masala
½ cup almond milk (plain)
2 tbsp almond butter (optional)
Lemon juice to make the gravy tart
Salt and pepper (if necessary)

DIRECTIONS:
Drain tofu and chop into squares. Combine spices and lemon juice in a bowl. Add tofu, stir around and let marinate. I let it sit for about 20 minutes and warmed the oven to 350. Transfer the tofu to a cooking sheet and bake for 30 minutes. Move them around after about 15 minutes. Remove and let cool.

In a skillet, heat water. Next add the whole spices and warm for a few minutes. I made it a bit more than paste by adding a bit more water. Add the onions, garlic and ginger and cook till the onions are translucent.

Next, add the crushed tomatoes. Cooking the tomatoes is the KEY step in this gravy. If the tomatoes stay undercooked, the taste of the final product will suffer. So how do you know, well add the tomatoes and the spices and cook till you see the edges of the tomatoes separating from the pan (never saw this with my tomatoes).

Next add the almond butter, ½ cup of water and almond milk. Mix and let it come to a boil. Once it comes to a boil, add lemon juice and season to taste. Finally add the tofu and let it go for another 5 minutes, so that the tofu can soak the liquid and spices.

NOTES: I omitted ALL of the olive oil, it wasn’t needed to saute the onion and didn’t want to load the dish with unnecessary fat. I might use the juice of 1 lemon for the marinade since I omitted the olive oil. All the tofu was well coated when it went into the oven.

I also wish I had used some more crushed tomatoes in the recipe, possibly a 1/4 cup more would have made for a more consistent gravy.

SOURCE: The Healthy Diary

Eggplant Lasagna

INGREDIENTS:
1 medium or 2 small eggplants
9 lasagna noodles
1 block (14-16 oz) of tofu (I used extra firm)
2 cups spinach
1/4 cup minced garlic
3 cup spaghetti sauce (or your favorite sauce)
8 oz soy cheese (optional)

DIRECTIONS:
Boil the lasagna noodles until they are tender.
While the noodles are cooking, cut the eggplant into thin slices.
Place the eggplant slices on pan and broil until the pieces are tender.
While the eggplant is cooking, put the tofu and garlic in a food processor. The mixture should have the consistency of ricotta cheese.
Put a few tablespoons of spaghetti sauce in a 9″ x 13″ baking dish.
Place the three lasagna noodles in the bottom of the pan.
Spread a few more tablespoons of sauce on top of the noodles.
Spread some of the tofu mixture on top of the sauce.
Sprinkle some soy cheese on top of the tofu mixture (optional).
Layer some eggplant on top of the cheese.
Repeat steps until all of the eggplant has been used.
Place the remaining sauce, tofu mixture on top of the last layer of eggplant.
Bake at 350 degrees 15-20 minutes.
Cut the lasagna into 12 equal slices.

SOURCE: SparkRecipes.com

Singapore Noodles

Ingredients
1 lb. dry vermicelli pasta
2 skinless, boneless chicken breasts, cut into strips
2 cloves garlic, minced
3 Tbsp. vegetable oil
1/2 onion, sliced thin
2 carrots, sliced thin (optional)
2 celery stalks, sliced thin (optional)
1 Cup bean sprouts
3 green onions, sliced
2 Tbsp. soy sauce (low sodium)
3 Tbsp. curry powder
1/4 Cup water

Directions
Bring a large pot of water to a boil. Add the vermicelli noodles and cook for 8-10 minutes or until al dente. In a high sided pan or wok heat the oil. Add the chicken and garlic and cook until the chicken is browned. Reduce the heat to medium-low add the onion, carrots and water. Cover and steam for 5 minutes. Stir in the celery and green onions.

Mix in the soy sauce, curry powder and bean sprouts. Stir until the dish is blended and hot, cook for 5-7 minutes. Toss in the noodles and serve with a chili sauce or soy sauce.

Notes
I know I was looking for the proverbial “needle in a haystack” went I searched the Internet for a recipe for Singapore Noodles, which is Asian for “clean out the fridge.” I am quite spoiled because of the dish that is served in Oakland at Phnom Penh. He makes an outstanding noodle dish with chicken, add some of this signature chili sauce and it’s a dish to die for. My attempt didn’t come close to what they serve, but in a pinch it works. Unfortunately I have yet to duplicate the chili sauce, nonetheless this is still good, either as a side dish or a main course.

You can serve this dish meatless or add pork, shrimp or beef if desired. I prefer chicken in my Singapore Noodles. You can also add or delete any of the above vegetables depending on what you have in your refrigerator. I prefer my noodles with bean sprouts, firm tofu and green onions and a crushed peanut topping. Experiment and see what works best for you.