Monday, January 1, 2007

Tofu Guisadas

My very own vegan spin on a Puerto Rican classic and household favorite; Pollos Guisadas:

You will need:

4tbs recaito per 5oz extra firm tofu (frozen overnight, thawed and drained)
small red potatoes skins in tact
2 sprigs cilantro
6 threads fresh saffron
2 gloves garlic, crushed
2tbs olive oil
1 16 oz can organic tomato sauce

white rice

Saute recaito and finely diced cilantro sprigs,saffron threads and garlic in olive oil
Cube potatoes
add half of your tomato sauce and 2 oz water to the oil followed by the potatoes
Continue to cook on medium flame in a covered sauce pot until potatoes are tender
Add lightly seasoned (salt & pepper)tofu and remaining sauce
Slow cook 30-45 minutes or until tofu cubes are saffron hued through and through.
Serve over white rice

Recaito is a staple in Puerto Rican cooking. I make it in large batches and freeze it...A covered ice cube tray is a great storage idea that way you can add 'cubes" to your soups and stews.

2 large yellow onions
1/2 bunch cilantro
4 leaves recao or 1/2 bunch parsley
1 large green bell pepper, seeds removed
6 cloves garlic
2tbs olive oil

Process until pureed-divide and store frozen until use. You can buy it but the store brands tend to contain MSG.

1 comment:

High Desert Diva said...

This sounds really good.

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