Moroccan Spiced Tofu with Currants and Jasmine Rice

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Yield:  4 Servings

1/2 tsp  Whole cumin seeds, freshly toasted and ground
1 clove   Garlic, chopped
1 Tbsp   Ginger, peeled & chopped
1/2 cup  Plain yogurt
2 tsp   Paprika
Pinch   Cayanne pepper
To taste  Kosher salt & freshly ground black pepper
To taste  Lemon juice
1 package  Tofu, extra firm (16oz)
1 recipe  Jasmine rice (recipe follows)
1 large bunch  Spinach, wilted
2 tsp.   Sesame seeds, lightly toasted
2 Tbsp.  Cilantro leaves

 

1. Preheat oven to 425 degrees. Combine cumin, garlic, ginger, yogurt, paprika and cayenne in the work bowl of a food processor. Process until pureed. Season with salt, pepper and lemon. Set aside.

2. Cut the tofu in 4 slices, arrange on a baking sheet and spread the yogurt dressing liberally over each slice. Bake for 10 minutes until tofu is heated through and yogurt begins to brown.

3. Spoon some of the rice in a bowl, top with some spinach. Place a slice of tofu on top of the spinach and sprinkle with the sesame seeds and cilantro leaves.


Steamed Jasmine Rice

1 cup  Jasmine Rice (Mahatma Brand; does not require washing)
1 1/2 cup Water
1/3 cup Currants


1. Place rice in a rice cooker with the water and use normal cycle, or bring to a boil on the stovetop, lower heat, and simmer approx. 20 min. until tender. (If rice needs to be washed, measure first, wash well and decrease water to 1-1/4 cups)

2. Stir in the currants