Aleppo Spiced Roasted Hodo Firm Tofu + Cinnamon Brown Sugar Roasted Kabocha + Soy Tzatziki

aleppo-tofu

Aleppo Spiced Tofu:
1 12 oz Hodo firm tofu, sliced into rectangular slabs
Spice Rub:
2 Tablespoon Aleppo pepper, crushed
2 Tablespoon Hungarian paprika
1 Tablespoon cumin, ground
1 Tablespoon fennel, ground
2 Tablespoon coriander, ground
½ Tablespoon mint, dried
¼ teaspoon nutmeg
1 teaspoon sumac
½ teaspoon long pepper, ground
1 teaspoon kosher salt
½ teaspoon sugar
½ cup EVOO

Drain tofu and pat dry. Mix together Aleppo-Spice rub ingredients and rub on tofu. Marinade overnight. Place on parchment on baking sheet. Roast in oven 400F for 25 minutes

Roasted Kabocha and Pearl Onions:
½ Kabocha / 4 slices
2 Tablespoons EVOO
1 cup pearl onions

Cinnamon-Rub:
3 Tablespoons brown sugar
2 teaspoons cinnamon, ground
¼ teaspoon cumin, ground
¼ teaspoon mace, ground
¼ teaspoon ginger, ground
¼ teaspoon garlic granules
½ teaspoon kosher salt

Par-steam kabocha, cut into slices. Pat dry. Brush with EVOO. Toss pearl onions with EVOO and salt. Mix together cinnamon-rub ingredients and sprinkle onto kabocha. Place kabocha and onions on parchment on baking sheet. Roast in oven 400F for 35 minutes until kabocha is tender and onions is translucent.

Tzatziki
1 Japanese cucumber, grated, drained
1 cup soy yogurt
2 Tablespoons lemon juice
1 clove garlic, minced
1 teaspoon dill, chopped

Whisk together all ingredients

Serves: 4

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