Friday, February 8, 2008

crispy tofu, spuds and broccoli

you can make this fat free by eliminating the olive oil all together (however, 2 teaspoons give or take really is NOT that much oil)

4 Yukon Gold potatoes cubed
1 Block extra firm tofu (which has been frozen for a week or two, then defrosted), cubed
Frozen or fresh broccoli (chopped)
½ Large onion chopped
Cumin to taste
Sea salt to taste
Red pepper flakes to taste (hot)
Black pepper to taste
Non-stick cooking spray
2 teaspoons olive oil (optional)
(I didn’t have any but baby peas would be wonderful in this dish)

Par boil potatoes for 10 minutes. During the last couple of minutes put broccoli in to par boil as well. Drain, reserving ½ of a cup of the cooking water. Mix all ingredients together (use more water if you do not use the olive oil) and put in a baking dish. Bake at 350 for 20 to 30 minutes, stirring vegetables around once or twice. After they are done to your taste, broil for 2 minutes (give or take), stir to prevent burning and broil another couple of minutes or so (you may have to do this a few times to get the level of crispness YOU want

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