Tonight’s Stolen Recipe: Indian Spice Rub

Over the long weekend we will be camping in Clearwater Lake – the last hurrah for those of us who live in northern Manitoba; after this weekend the northern provincial parks close for the season.  😦 When we get back, I’ll be sure to post about our camping menu.  Right now I’m trying out a couple of “rubs” for tofu (let’s make tofu user-friendly!) and I’ll be making a Southwestern Spice Rub to use in veggie fajitas … mmmm, fajitas!  Tonight’s Stolen Recipe brings a taste of India to your plate.  Once again, my girl RR stepped up to the dinner plate with her “Indian Spice Rub” recipe.  It was quick, easy to make and the flavor is superb.  I brushed the rub onto 1/2-inch slices of 400g pressed extra-firm tofu and then baked it in a preheated oven at 375-degrees for 20 minutes.  While the tofu was baking, I caramelized a sliced onion and prepared some veggies (you can use whatever veg works for you – I just used what was left in the fridge and cupboard, so don’t get too excited about that part, lol!).  When it was ready, I served the Indian spiced baked tofu, onions & veggies over cooked brown rice – delicious.  I will say however that I think the tofu would benefit from sitting in the rub as a marinade for a few hours, if not overnight (I’ll try that with the southwestern rub & get back to you).  Another site I saw recommended to dry-fry the tofu first to allow it to soak up even more of the marinade; the link is posted below.  I will definitely try this next time for added delicious-ness!  Meantime, whether you’re cooking over a stove, BBQ or campfire this long weekend, I wish you Happy Cooking!!!

http://chinesefood.about.com/od/tofurecipes/ht/How-To-Dry-Fry-Tofu.htm

Indian Spice Rub from 1,000 Vegan Recipes

  •  1/4 cup minced onion
  • 1 1/2 tbsp hot or mild curry powder
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp ground cayenne (or more if you like it hot)
  • 2 tbsp canola or grapeseed oil

In a blender or food processor, combine all the ingredients and blend to a paste.  Add a little more oil if mixture is too thick.  If not using right away, cover and refrigerate until needed.  Properly stored, it will keep for 3 to 4 days.

Indian Spice Rub

 

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About dosedependent

Hello! I'm passionate about my faith in Jesus Christ, eating a whole-foods, plant-based diet and living life with my family in northern Manitoba.
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