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


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

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.

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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