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Title: Roasted Tofu and Okra with Dipping Sauce
Categories: Vegetarian Vegan Main
Yield: 4 Servings
| TOFU | ||
| 1 1/2 | lb | Tofu, extra-firm |
| 1/3 | c | Blackstrap molasses |
| 1/3 | c | Mustard, prepared, preferably stone ground |
| 1/2 | ts | Herbal salt |
| 1/2 | ts | Seasoned pepper |
| OKRA | ||
| 1 1/2 | lb | Okra, small; rinsed and patted dry |
| Olive oil spray or olive oil for brushing | ||
| 1 | tb | Coriander, ground |
| 1 | ts | Cumin, ground |
| 1 | ts | Curry powder |
| Herbal salt (optional) | ||
| DIPPING SAUCE | ||
| 3 | tb | Tahini |
| 1 | tb | Sugar or molasses |
| 1 | tb | Lemon grass stalks; chopped |
| OR | ||
| 1 1/2 | tb | Lemon grass; dried OR |
| 1/3 | ts | Lemon or lime zest |
| 1/4 | ts | Red pepper; crushed |
| 1 | ts | Curry powder |
| 1 | c | ;water |
| 1/4 | c | Tomato sauce |
| 1 | tb | Sesame seeds; toasted |
Tofu: Cut tofu crosswise into 8 3/4-inch thick slabs, then cut in half lengthwise to yield 16 pieces. Put tofu between two kitchen towels, and place a cutting board on top. Let sit for about 10 minutes, or until excess liquid is absorbed.
Combine molasses and mustard in a baking dish, mix in salt and pepper. Place tofu in marinade and turn to coat on all sides. Cover and marinate in the refrigerator for at least 1 hour.
Okra: Cut off and discard okra stems and transfer okra to 2 baking sheets. Spray or brush well with oil, sprinkle with spices and salt if desired. Toss to coat and set aside.
Sauce: Combine ingredients in a small saucepan and mix well. Cookover very low heat, stirring frequently, for minutes, or until slightly thickened. Set aside.
To Cook: If using charcoal grill, oil grill surface; place tofu and okra over medium-hot coals and grill, covered, for 10 - 20 minutes, turning once. (If using an oven, preheat to 500 degrees; roast oiled cooling okra on a baking sheet, and tofu on an oiled cooling rack resting over a baking sheet for 15 - 25 minutes.) Tofu should be browned and okra should be tender.
Arrange tofu and okra on a platter with dipping sauce. Serves 4.
Per serving with 1 T sauce: 406 cal; 28 g prot; 14 g fat; 37 g carb; 0 chol; 478 mg sod; 5 g fiber; vegan
Source: Vegetarian Times, July 93/MM by DEEANNE By Ignacio Perez V.
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