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1/2 red onion, minced
1/4 bay leaf
1/2 tsp saffron threads
1 tsp orange zest
1 quart vegetable stock
1 8-ounce brick firm tofu, cut into cubes
2 tsp chili powder
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp salt, to taste
1 pound salsa
vegetable oil cooking spray
2 red bell peppers, roasted, peeled and
cut into julienne strips
kernels from 2 large ears of corn or 1 cup
frozen, rinsed
1 bunch basil, cut in chiffonade |
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Method :
Place the onion, bay leaf, saffron, zest
and stock in a sauté pan. Bring to a boil, reduce to a simmer, and
reduce by half. Strain to clear the liquid of solids and set aside.
Meanwhile, put the water for the pasta on to boil. Combine the
tofu, chili, cumin, coriander, and salt, if desired. Cook the pasta
according to the manufacturer's instructions. Five minutes before the
pasta is done, heat a skillet, spray with vegetable oil cooking spray,
and add the tofu, peppers, and corn. Cook for 1 minute. Add the strained
vegetable sauce and bring to a simmer. Drain the
pasta well and add to the tofu mixture. Toss the pasta with the sauce
and continue to cook for 1-2 minutes, until thickened. Garnish with the
basil.
Serves 6
The combination of tofu, sweet peppers,
and corn in a spicy vegetable broth with pasta creates a nicely textured
dish. The saffron gives it a delicate flavor and pale peach color.
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