PAN-SEARED TOFU WITH EGGPLANT AND CURRIED TOMATO-MINT SAUCE Vegan

Eggplant and curried tomato sauce are the stars of this dish, which bursts with flavor. The eggplant soaks up the bright-tasting curry sauce. I sometimes eat this spooned over a plate of cooked quinoa or bulgur, with or without the tofu. If you prefer, substitute cilantro for the mint.

Cook Time: 30 minutes
Serves: 4

1	block (16 ounces) medium or firm tofu, drained
1	can (28 ounces) diced or whole peeled tomatoes with juice
2	teaspoons Madras curry powder
1	garlic clove, grated
1	teaspoon grated peeled fresh ginger
1	cinnamon stick
½	teaspoon coarse salt
	Pinch of crushed red pepper
4	tablespoons finely chopped fresh mint
12	slices (½ inch thick) peeled eggplant (about 1½ pounds or 2 medium egg-plants)
4	tablespoons extra-virgin olive oil

1. Place a large baking sheet in the oven and preheat to 450°F for 10 minutes.
2. Slice the block of tofu into four ¾-inch-thick slices. Arrange the slices on a folded dish towel, cover with a second folded towel and press down gently but firmly with the palm of your hand for 30 seconds to remove the excess moisture.
3. Puree the tomatoes using a food mill or a food processor. Add the puree to a large skillet and bring to a boil. Add ½ cup water, the curry powder, garlic, ginger, cinnamon stick, salt and crushed red pepper. Cook, uncovered, stirring occasionally, until the sauce is thickened, about 15 minutes. Add 2 tablespoons of the mint.
4. While the sauce is cooking, lightly brush the eggplant slices on both sides with 2 tablespoons of the oil. Carefully remove the hot pan from the oven and arrange the oiled eggplant slices in a single layer. Return the pan to the oven and roast for 10 minutes. Turn the eggplant and roast the other side until lightly browned and tender, about 10 minutes.
5. Heat a large skillet over medium heat until it is hot enough to sizzle and evaporate a drop of water. Add the remaining 2 tablespoons oil. When the oil is hot enough to sizzle a piece of tofu, add the tofu slices. Sear the tofu until lightly browned, about 3 minutes per side.
6. Add the roasted eggplant and the tofu to the pan with the tomato sauce. Cook, covered, over low heat until heated through, about 10 minutes. Sprinkle with the remaining 2 tablespoons mint and serve.

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Make a Meal

Serve on a bed of hot cooked quinoa or bulgur with Roasted Cauliflower "Steaks" ([>]) and Swiss Chard with Fragrant Garlic and Salt ([>]).

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