Roasted mango and tomato stacks

Excited about my mangoes since getting my new peelers, I’ve been working on some main course uses that would not taste so much like a dessert.  This is a sweet dish, but it’s delightful, light, and perfect for hot days.  We are at 101 F today in Dallas.  Have mercy!

Roasted Mango and Tomato StackWe had this tonight for dinner, along with fresh sweet corn off the cob, romaine and arugula salad, with raw red cabbage slices, sliced avocado, and my new favorite homemade Fig Balsamic Salad Dressing.

Ingredients:

1 mango, peeled and halved (See video on how to do this, if you need help.)
1 large beef-steak tomato, divided into 4 slices
2 half-inch thick fresh pineapple rings, cored
10-12 fresh blueberries
1/4 cup raw sunflower seeds
1/4 cup raw cashews, rough chopped
1/4 tsp nutmeg, freshly grated
1/4 tsp cinnamon

Instructions:

In a blade coffee grinder, grind cashews, sunflower seeds, grated nutmeg and cinnamon together, set aside.  Cut mango halves so that the round side is flat enough to sit on the roasting rack as the base.  Assemble the ingredients in this order, bottom to top: mango half, one tomato slice, 1/4 of the seed and spice mix on each half, pineapple slice, tomato slice, the remaining seed and spice mix on each half, and 5 or 6 blueberries on each stack.  Set each stack carefully on the roasting rack and roast for 60-70 minutes in 375 degree oven.

Makes two large servings

Advertisements

Roasted Tofu and Fresh Veggies

I’m working on my cooking methods for tofu, as I’ve only lately come around to using it regularly, and it was especially appealing to read about roasting it.  This would have seemed impossible until I learned about pressing it out.

Being a weekend when nothing else was planned, experimentation with cooking methods sounded like a pleasurable thing to do.

I read a couple of tips about the amount of heat to use and the length of time in which it should be roasted.  It sounded comparable to the vegetables I normally use, with the exception of carrots.  I like carrots to be slightly firm anyway, so I decided to roast them at the same time and heat as everything else.  Easy!

So, I set the oven at 350 degrees and decided to roast everything for one hour.  One website suggested 410 degrees for 35 or 40 minutes, but that seemed a little too hot to me.

I also read several recipes that asked for an overnight marinade of the tofu, so I chose to marinade mine in the Orange Champagne Vinegar from Trader Joe’s.

After pressing the extra firm tofu to remove much of the water, I cut the block down the middle, edge-wise, by turning the block on one side, using a very sharp knife, creating two pieces with half the original thickness.  Then, I placed the two blocks in a flat dish, and poured a half-cup of the vinegar over each piece.  I sprinkled the top with a small amount of black pepper and Mrs. Dash seasoning.  I topped it with a few leaves of fresh rosemary, covered it, and placed it in the refrigerator.

The next day, I added the raw sunflower seeds shown in the pictures, placed one of the tofu “steaks” on the roasting rack, along with the fresh vegetables (carrots, zucchini, sweet corn), and left it in the oven for the full hour without a worry.

roastbefore

The prep

After roasting

After roasting

Afterwards, I plated one dinner for my wife — the one with the beef patty, and another one for myself — the one with the tofu.  It was delicious!

My wife's plate

My wife’s plate

roasttofu

My plate with the tofu

I was surprised how the tofu stayed so firm, and yet, how easily it was lifted off the roasting rack afterwards, with no mess.  I used no oils.  Cleanup was a no-brainer, and because I was able to roast the entire dinner in one dish, my time in the kitchen was a breeze.  (The beef patty had been prepared earlier and was a leftover from my wife’s dinner the night before.)