Meatless Monday Gets “Chopped”!

Second round of S.U.T’s Chopped competition (entree round). Ingredients given were Tofu, Pretzels, cauliflower, and Pimento cheese. Maybe you should try my recipe and give me feedback with your opinion of this dish:)) Indian Aloo Gobi (made with tofu), Indian style zesty Pretzels, and a Coriander Spiced Pimento Cheese dip

Getting ready!

Indian Aloo Gobi (made with tofu)

1 (14-ounce) package firm water-packed tofu, drained
1 medium onion
2 tbs canola oil
1 tsp black mustard seeds
3/4 tsp cumin seeds
2 tsp curry powder
4 garlic cloves
1 (1/2-inch) piece fresh ginger, peeled and coarsely chopped
4 cups cauliflower florets
1/2 cup water
1 tsp salt
1 14 ounce can diced tomatoes, undrained
2 cups hot cooked basmati rice
1/4 cup chopped fresh cilantro

1. Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a heavy skillet. Let stand 30 minutes. remove paper towels. Cut tofu into 1/2-inch cubes.
2. chop onion finely; pulse until finely chopped. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add mustard seeds and cumin; cook 10 seconds or until mustard seeds begin to pop. Add onion and curry powder; cook 6 minutes, stirring frequently. Increase heat to medium-high; cook 2 minutes or until onion is golden, stirring constantly.
3. Place garlic and ginger in food processor; process until a smooth paste forms. Stir garlic mixture into onion mixture; sauté 1 minute, stirring constantly. Stir in tofu, cauliflower, 1/4 cup water, salt, and tomatoes; bring to a simmer. Cover, reduce heat to medium-low, and cook 15 minutes. Uncover, increase heat to medium, and simmer 10 minutes or until cauliflower is tender.
4. Serve with hot cooked basmati rice

Indian style zesty Pretzels
1 tsp cumin
1/4 tsp garlic
1/4 tsp onion powder
dash of cayenne
dash of tumeric
2 tsp of olive oil
4-6 pretzel rods (unsalted)

1.Brush pretzel rods very lightly with olive oil
2.Sprinkle spice mix evenly on pretzels.
3.Bake at 350 for 5-10 minutes

Coriander Spiced Pimento Cheese

2 cups shredded extra-sharp Cheddar cheese
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 tsp garlic powder
1 tsp ground coriander
1/2 tsp cumin
1/4 teaspoon onion powder
1 jalapeno pepper, seeded and minced
4 ounces pimento, drained chopped
salt and black pepper to taste

Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cumin, coriander, onion powder, minced jalapeno, and pimento into the large bowl of a mixer.
Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.

About Chef Justice Stewart

I am a former construction worker turned chef from NYC that will educate the average cook on how to prepare restaurant quality meals. Please Subscribe to this blog to enjoy some wonderful recipes and tips.

Posted on November 1, 2011, in Meatless Mondays. Bookmark the permalink. Leave a comment.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: