Veganomicon: The Ultimate Vegan Cookbook Part 53

USING A food processor (or an immersion blender with a food processor attachment), grind the almonds into very fine, almost powdery crumbs. Empty into a small bowl and set aside.

Working in two or more batches, puree the tomatoes and roasted peppers together until until smooth. Pour the tomato mixture into a large bowl and set aside.

Preheat a medium-size heavy-bottomed saucepan over medium heat. Saute the garlic, shallots and chile in oil until the shallots are turning golden, 4 to 5 minutes. Pour in the white wine and stir to dissolve any browned bits of garlic from the bottom of the pot; simmer for 1 minute. Add the tomato puree, vinegar, sugar, thyme, and rosemary. Turn the heat to medium-high and bring to a near boil. Lower the heat to medium-low and simmer for about 10 minutes, stirring occasionally.

Add the ground almonds and stir the mixture until they are completely combined. Fold in the chickpeas and simmer, uncovered, for 20 to 25 minutes, until the sauce is slightly reduced and the chickpeas are very tender. Remove from the heat, season with salt and pepper, and allow to cool for 5 to 10 minutes before serving.

TOFU, TEMPEH, AND SEITAN.

CHILE CORNMEAL-CRUSTED TO FU.

SERVES 4.

TIME: 20 MINUTES,.

NOT INCLUDING PRESSING TOFU.

A light coating of cornmeal, spices, and lime zest turns humble tofu into something we can get excited about. You can fry or bake these bad boys, so fry them up when you want to impress Paula Deen fans. Bake them when you're having a nice vegan night in, writing checks to Farm Sanctuary, and kicking back and reading the latest issue of Herbivore magazine. Be sure to check out the Po' Boys (page 99) that feature this tofu or serve with Southwestern Corn Pudding (page 151) and Green Pumpkin-Seed Mole (page 210).

Corn or vegetable oil for frying

1 pound extra-firm tofu, drained and pressed

1 cup soy or rice milk

2 tablespoons cornstarch

1 cup cornmeal

2 tablespoons chile powder

1 teaspoon ground c.u.min

teaspoon cayenne

1 tablespoon grated lime zest

1 teaspoons salt

SLICE THE tofu widthwise into eight slices, then cut each of those slices in half diagonally-from the upper left corner to the lower right corner-so that you have sixteen long triangles. Set aside.

Combine the soy milk and cornstarch in a wide, shallow bowl. Mix vigorously with a fork until the cornstarch is mostly dissolved.

In another shallow bowl, toss together the cornmeal, spices, lime zest, and salt.

Frying Directions: Heat about inch of oil in a large skillet, preferably cast iron, over medium heat. To test if the oil is ready, sprinkle in a pinch of batter. When the batter sizzles and bubbles form rapidly around it, you're good to go.

Dip each individual tofu slice in the soy milk mixture. Drop it into the cornmeal with your dry hand and use your other hand to dredge it in the mixture, so that it's coated on all sides. Transfer the tofu to the skillet in two batches so as not to crowd the pan. Fry tofu for 3 minutes on one side, use tongs to flip over each piece, and fry for 2 more minutes. Drain the fried tofu on a clean paper bag or paper towels.

You need a wet hand and a dry hand when dredging stuff in batter, otherwise the batter will clump up all over your hands and make you unhappy. So use your left hand to soak the tofu and to drop it in the cornmeal. Then, use your right hand to do the rest of the dirty work.

For baking breaded things, ideally, you need a spray can of oil, and not the kind you buy in the supermarket (although that would work in a pinch). Use the kind that you fill yourself with oil. So try to get one-if you are doing lots of low-fat cooking, it will be indispensable. If you don't have a spray bottle of oil, then just use a paper towel to spread a very thin coating of oil in the pan.

Baking Directions: Preheat the oven to 350F. Line a baking sheet with baking parchment. Place the coated tofu on the baking sheet in a single layer. Spray with oil until lightly coated. Flip over and spray the other side. Bake for 12 minutes on each side.

BASIC BROILED TOFU.

SERVES 4.

TIME: 25 MINUTES.

Broiling tofu gives it a nice, dark, crusty skin. Intense heat concentrates and elevates the simple flavors of the ingredients-garlic, lemon juice, a little soy sauce. What we are saying is we like this method: it's fast, super easy, and pretty hard to mess up. Using the broiler does require that you spend a few minutes at your oven on guard, making sure what you're cooking doesn't burn. But get to know your broiler and it's sure to be the beginning of a lasting relationship.

We use this tofu in several of our brunch recipes, including Tofu Florentine (page 72) and Greek Tofu Benedict (page 74), but you can also stuff it into a pita with lettuce, onion, and tomato and pour Dill-Tahini Sauce (page 215) over it, or just serve as a simple dinner with some sauteed veggies.

1 pound extra-firm tofu This recipe does not require you to press the tofu-just squeeze some of the moisture out with your hands. But if you do prefer to press it, go right ahead!

Braising sauce: cup water

2 cloves garlic, minced

3 tablespoons fresh lemon juice (juice of 1 lemon)

2 tablespoons soy sauce

A spray bottle of olive oil or 1 scant teaspoon olive oil

PREHEAT THE oven to broil.

Cut the tofu into triangles, like so: Slice widthwise into four equal slices. Cut each of those slices in half, widthwise, so that you have eight squares. Lastly, cut each of those squares in half diagonally to make sixteen triangles.

Mix all the ingredients for the braising sauce together in a small bowl.

When the broiler is good and hot, spray a thin layer of olive oil on the bottom of an oven-safe pan (cast iron works great) or small rimmed baking sheet. If you don't have a spray bottle of oil, then just use a paper towel to spread a very thin coating of oil in the pan.

Dip each piece of tofu in the braising liquid and place in the pan. Put the pan in the broiler and cook for about 10 minutes, until the tofu is lightly browned. Remove the pan and pour a few spoonfuls of braising liquid over the tofu (no need to turn it). Put back in the oven for 3 more minutes, then repeat with the remaining braising liquid. Cook for about 3 more minutes-at this point the tofu should be golden brown. Remove from the oven and serve.

TANGERINE BAKED TOFU.

SERVES 4.

TIME: 1 HOUR, PLUS TOFU PRESSING TIME.

Tofu bakes up chewy and saucy when marinated in bright citrus juices and a healthy dash of rum. A nice 'fu that's ideal for Caribbean-themed meals, or anything Latin really. Try it topped on Quinoa Salad with Black Beans and Mango (page 84) or alongside Black Beans with Chipotle Adobo Sauce (page 122) and rice.

No tangerines? Subst.i.tute orange juice, or even tangelos or clementines.

1 pound extra-firm tofu, pressed and sliced widthwise into eighths Marinade: 1 heaping teaspoon tangerine zest