Indian Tofu

• Olive oil spray
• 1 cup basmati rice
• 6 to 8 ounces extra-firm tofu, drained and pressed
• 1/2 cup dry red wine
• 1 serrano chile, stemmed, seeded, and chopped
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 1/8 teaspoon sea salt
• 1/4 medium onion, chopped
• One 15-ounce can lentils, drained and rinsed
• 1 large Anaheim green chile, roasted, stemmed, seeded, peeled, and chopped (see headnote)
• 2 cups bite-size cauliflower florets
• 1/2 medium zucchini, quartered lengthwise and thickly sliced (about 2 cups)
• 2 or 3 medium tomatoes, diced, or one 14-ounce can, drained and chopped

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Rinse the rice in a strainer under cold water until the water runs clear.
4. Pour the rice into the pot.
5. Add 1 cup plus 1 tablespoon water (or vegetable broth) and stir to coat the grains and spread them in an even layer.
6. Squeeze the tofu as dry as possible and cut into 1-inch cubes.
7. Place in a medium bowl.
8. In a measuring cup, mix the wine with the serrano chile, garam masala, turmeric, cumin, and salt.
9. Drizzle over the tofu while stirring the cubes.
10. Scatter the onion in the pot.
11. Add the lentils and spread in an even layer.
12. Blanket with the roasted chile.
13. Arrange the tofu in a layer in the pot.
14. Top with layers of the cauliflower, zucchini, and tomatoes.
15. Cover and bake for about 30 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
16. Serve immediately.
17. Calories: 610
18. Protein: 25g
19. Carbohydrates: 107g
20. Fat: 4g
21. Cholesterol: 0
22. Sodium: 968mg
23. Fiber: 12g

olive oil spray, basmati rice, pressed, red wine, serrano chile, garam masala, ground turmeric, ground cumin, salt, onion, lentils, green chile, bitesize cauliflower, zucchini, tomatoes

Taken from www.epicurious.com/recipes/food/views/indian-tofu-378854 (may not work)