You can control the amount of heat in this meal with the types and amounts of chile peppers. I like the spectrum of flavors that results from mixing roasted with fresh chiles. To roast a chile pepper, you can treat it as you would a marshmallow when camping, using tongs or a long fork to rotate it over a low flame on a gas burner. However, a safer chile-roasting method is to place the chile on a baking sheet and slide it under the broiler for just a few minutes. When charred on all sides, place the chile in a bowl and cover with plastic wrap. The steaming will loosen the skin, making it easy to remove. Peel, stem, and seed roasted peppers before using. See page 168 for a discussion on preparing tofu.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice into the pot. Add 1 cup plus 1 tablespoon water (or vegetable broth) and stir to coat the grains and spread them in an even layer.
Step 4
Squeeze the tofu as dry as possible and cut into 1-inch cubes. Place in a medium bowl.
Step 5
In a measuring cup, mix the wine with the serrano chile, garam masala, turmeric, cumin, and salt. Drizzle over the tofu while stirring the cubes.
Step 6
Scatter the onion in the pot. Add the lentils and spread in an even layer. Blanket with the roasted chile.
Step 7
Arrange the tofu in a layer in the pot. Top with layers of the cauliflower, zucchini, and tomatoes.
Step 8
Cover and bake for about 30 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 9
Calories: 610
Step 10
Protein: 25g
Step 11
Carbohydrates: 107g
Step 12
Fat: 4g
Step 13
Cholesterol: 0
Step 14
Sodium: 968mg
Step 15
Fiber: 12g
