There was a lot of orange on our plates tonight! After deciding to try to make my way through an entire entree section of a jae steele cookbook, I followed the authors suggestion and paired the items mentioned in this blog title. I absolutely adore jae steele's dessert recipes, but am sort of lukewarm on these particular entrees...
The tofu was crispy and nicely coloured, although it was kind of bland on it's own. I decided to take the extra tofu marinade and mix it with some vegan mayo and lime rind to make a sauce for pouring over the triangles. This proved to be the key to making the dish pretty tasty.
The curried eggplant was decent but a little heavy on the curry, although I suspect my particular curry may be to blame here. It's a really bold little blend and doesn't take kindly to playing second fiddle to anything else!
Tumeric Tofu Triangles:
Cut one block of extra firm tofu into half inch triangles
Marinate (15 mins - as long as you want!) in the following marinade:
1 tbsp grated ginger
2 tbsp fresh lime juice
2 Ttbsp tamari/soy sauce
1 tsp curry
2 tsp tumeric
1/4 tsp cayenne
1 large clove crushed garlic
Fry the triangles on medium high heat in 2-3 tbsp oil until slightly browned and a bit crispy (4 mins on one side and 2-3 on the other)
Curried eggplant
Cube one big eggplant, toos it in the strainer with some sea salt and let sit for 20 mins
Heat oil in large skillet (2-3 tbsp)
Throw 2 tbsp curry powder in until fragrant, 30-60 secs
Add one med chopped onion and saute til translucent
Add eggplant for 4-5 mins
Add chopped tomato and 1/4 water, cover and simmer for 7-8 mins
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