The roasted root veggie toss was super simple. I just cut up a bunch of root veggies (in this case rutabaga, garnet yam, white baby potatoes, and chioggia beets) tossed them with olive oil, salt and pepper, covered them in a glass baking dish and baked at 350* for an hour.
Tofu Red Curry with Mixed Braised Greens
1 lg onion
1 Tbs grated ginger
1 pkg Extra- firm Tofu
6 oz braising greens (this was a mix from my local farm)
10 oz jar of red curry sauce from Trader Joe's
half a can of coconut milk
salt and pepper
First, I sliced the tofu to the size that I wanted it. Then I pressed the tofu to get all the water out. It is best to do this for about 20 minutes, but in a pinch, you can do it for less. You take two layers of paper towels or cloth napkins and put the tofu on the towels on a baking sheet. Then place another layer of towels over the top and place another baking sheet on top... then weigh it down with whatever you have on hand. I used my blender. lol...
Get the oil nice and hot in your biggest saute pan. Place the pressed tofu in there and turn down to med heat. This will spatter because of the water in the tofu. You will want a spatter guard if you have it. Cook for about 5 minutes on either side. This makes the tofu nice and crisp, but chewy in the middle.
Take the tofu out of the pan and place it on a paper towel on a plate to drain the oil off.
Add the onion and ginger to the pan with the oil still in it from the tofu. When the onion starts to go clear, add in the braising greens. Spinach works well too, but will take a shorter time to cook so if you are using a mix, put the spinach in last. When all greens are limp, add in the whole jar of red curry sauce and the coconut milk.
Bring to a boil, and add back in the drained tofu. Mix until sauce covers all and is hot and yummy.
Option: If you want to spice it up, add a teaspoon of crushed red peppers in with the onions.