Exactly as the recipe specifies except I didn’t have couscous and used orzo and I skipped orange spice and used preserved lemon. Insanely good !! https://www.purplecarrot.com/plant-based-recipes/sesame-crusted-tofu-steaks-with-chermoula-sauce
I have followed Mark Bittman for years and I mourned for weeks when he left his Minimalist column. So I was delighted to learn recently that all the purple carrot recipes are online and searchable. This is a delicious caramel sauce – better than his NYT published recipe. I made this almost exactly as the recipe specified except I added some chili-garlic paste at the end to the adult plates. Very very good and refreshing
Tofu Chorizo: inspired by a purple carrot recipe I read today. Start with some oil, add 1 tsp cumin seeds, 1 onion, ½ a pepper, 4 cloves of garlic and 1 packet of crumbled firm tofu. Stir and roast on medium high heat till nice and brown. The original recipe added 11/2 tbsp chili powder. I added a Brazilian barbecue rub which I found in my pantry. It was a good choice – the sugars caramelized and everything turned toasty.
While the tofu was browning I
1) opened a bag of angel hair slaw
2) made my favorite slaw dressing- ¾ cup yogurt, 1 clove garlic, a handful of cilantro, half a jalapeño, 2-3 tbsp olive oil , 1 lime and my secret ingredient – 2 tsp of tahini. Give it a whir in the vitamix and season
3) opened a can of veg beans in tomato sauce
4) sliced some onions
5) toasted some tortillas
6) left the coleslaw “deconstructed” because of a fussy 9 year old
7) opened up some sour cream (for same fussy 9 year old)
Took about 30 min total and I have leftovers for lunch! The tofu chorizo technique is outstanding – I will definitely use it again perhaps with some barbecue sauce
