Charred Veggies & Tofu with Muhammara
From: Ian Seddon's Cookbook
🥘 Ingredients
- extra-firm tofu 1
- cornstarch 2 tbsp
- Kosher
- high-heat 2 tbsp
- large or small zucchini 10 oz
- large red bell pepper 1
- small or large red onion ½
- high-heat 1 ½ tbsp
- Cooked white rice to serve 4
- fresh mint or flat-leaf parsley 1 handful
- Flaky sea salt
If you bought red bell peppers instead of zucchini, use 3 peppers total. Cut all of the peppers into 1-inch (2.5 cm) chunks. If you don’t have leftover rice or ready-to-heat rice, cook 1 1/4 cup dry rice (see Cooked White Rice for instructions). Storage: Store the Muhammara, rice, tofu, and cooked veggies separately in the fridge for 3 to 4 days. For the best texture, reheat the tofu in a nonstick pan (or well-seasoned cast iron pan) over medium heat with a touch of oil for a few minutes until warmed through and a bit crispy again. Reheat the Charred Veggies in the same pan (or in the microwave). To reheat rice, add it to a microwave-safe bowl, toss in a couple ice cubes, cover the bowl, and microwave until heated through. (The ice keeps the rice tender.) Assemble as listed in the last step right before serving. Nutrition boost: Use farro or ready-to-cook brown rice instead of white rice for more fiber. For more veggies, add a layer of soft salad greens to your plate. For a protein boost, top with cooked lentils or crispy lentils.
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1For the crispy tofu: extra-firm tofu , cornstarch , Kosher salt and freshly cracked black pepper, high-heat . For the charred veggies: large or small zucchini , large red bell pepper , small or large red onion , high-heat . For the for serving:: Cooked white rice to serve , fresh mint or flat-leaf parsley , Flaky sea salt .
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2Prep the Crispy Tofu. Slice the tofu vertically into 4 slabs. Gently wrap each slab in a clean kitchen towel and press/squeeze between your hands over the sink or a bowl to release excess water. Cut the tofu into ½- to ¾-inch ( timer to 2 cm) cubes and add to a medium bowl. Add the cornstarch, 3/4 tsp kosher salt, and a few cracks of pepper. Toss until evenly coated.
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3Cook the Crispy Tofu. Heat a large nonstick (or well-seasoned cast iron) frying pan over medium-high heat. Add 2 tbsp oil, and once shimmering, add the tofu. Cook undisturbed for 4-5 minutes , then flip and cook for 3 to 4 minutes, or until golden brown. Transfer to a plate. While the tofu cooks, cut the vegetables listed under the Charred Veggies.
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4Cook the Charred Veggies. Return the pan to medium-high heat and add 1 1/2 tbsp oil followed by the zucchini, bell pepper, and onion. Spread out in a single layer as much as possible. Season with a few pinches of salt and pepper to taste, and cook for 7-9 minutes , stirring every 2 minutes, until charred and tender.
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5While the vegetables cook, prep everything else. Rice: Reheat as needed. Mint/Parsley: Chop. Muhammara: Spread across plates (or bowls), about timer cup (65g) each.
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6Assemble: Top the Muhammara with rice, Crispy Tofu, and Charred Veggies. Garnish with mint (or parsley) and flaky sea salt, if desired.