Spice-Dusted Tofu "Steaks" with Vegetable Gratin

By Hklbrries

Soft, spicy tofu seems to melt into the fragrant, sweet, and savory vegetable gratin here for a delectable contrast in texture and flavor. Serve with your favorite potato dish - the Tandoori Potato and Onion Casserole (recipe in collection) or Brown Basmati Lemon Rice (recipe in collection) are wonderful accompaniments.

Ingredients

• Spice-Dusted Tofu Steaks:
• 8 ounces firm tofu
• 4 tbsp chili powder
• 2 tbsp ground cumin
• 2 tbsp ground coriander
• 2 tsp paprika
• 1/2 tsp cayenne
• 1 tsp salt
• Vegetable Gratin:
• 1/4 cup vegetable stock
• 2 tsp balsamic vinegar
• 1 large red onion, sliced thin
• 1 garlic clove, minced
• Salt
• Black pepper
• 1 yellow squash, cut into slices
• 1 zucchini, cut into slices
• 2 very ripe tomatoes, sliced
• 2 tbsp chopped canned green chilis
• 2 tbsp shredded nonfat jalapeno Monterey Jack cheese

Preparation

Step 1

Drain the tofu well. Slice horizontally to form 1/2-inch-thick "steaks." Combine the chili, cumin, coriander, paprika, cayenne, and salt. Blend well and coat the tofu on all sides with it. Set aside.

Make the vegetable gratin. In a saute pan, place the stock, vinegar, onion, garlic, salt and pepper to taste. Cook slowly for about 8 minutes, or until the onions are soft.

Divide the onion-garlic mixture into 4 parts and arrange into 4 long strips in a 9-by-11-inch baking pan. Lay the squash, zucchini, tomatoes, and chilies on top of the strips. Bake in a 300 F oven for 10 minutes. Sprinkle with the cheese and bake for 5 minutes, or just until the cheese is melted.

While the vegetables are baking, grill, broil, or bake the tofu steaks on a nonstick baking sheet until soft and heated all the way through, about 15 minutes. (The tofu steaks can be baked while the vegetables are in the oven). Serve.

Nutritional Information:
Per (1 cup) serving
110 calories
2.6 g fat
.8 mg cholesterol
748.8 mg sodium