VeganMoFo: Rachael Ray und Casbah Tofu mit gelben Reis

Die “V” Wort setzt seine Feier VeganMoFo, der Monat veganes Essen, mit dem Thema, “Wenn die TV-Starköche Went Vegan.” Heute schließt sich der Kreis und Ende, wo wir begonnen – mit Rachael Ray.

Sie können alles, was ich über Rachael in meinem ersten Post sagen VeganMoFo lesen, Rachael Ray und Yum-O Weihwasserbecken, and in my earlier essay about her when I veganized another of her dishes to make Tofu in Spicy Pepper Sauce.

And since I’ve already written about my favorite TV celebrity chef, we can get right to the recipe. Bevor ich vegan, I had ALL of Rachael’s cookbooks. One of the books had a recipe for Casablanca Chicken which is a Moroccan dish. I made it when I was first learning to cook and it was delicious. Als ich vegan wurde, I thought about that dish and decided I would veganize it. The problem was I had sold most of my cookbooks and this recipe was not available online. Was ist zu tun?

One day I was in a bookstore persuing the cookbooks when I saw the Rachael Ray cookbook on the shelf. I took it down, brought it to the cafe and proceeded to write down the recipe while I sipped on my coffee. Als ich nach Hause kam,, I veganized it which was no big challenge – just swapped out the chicken for tofu and the chicken broth for vegetable broth. It’s SO easy to take the cruelty out of a recipe!! Why doesn’t everyone do it??

I love Moroccan food. It is so flavorful and exotic – the spice of the curry and cayenne pepper, the heat of the cumin and paprika, the brightness of the coriander and mint, the sweetness of the cinnamon and the raisins, the saltiness of the olives and the perfect combination of onion, ginger and garlic. The crispy tofu and carrots cook in all this deliciousness and get served over beautiful yellow rice.

This dish is gorgeous to look at, amazing to eat and will definitely impress your guests or that special date. As Bugs Bunny used to say, “Come with me to the Casbah” and share this delectable vegan and gluten-free meal with me. Genießen!

Casbah Tofu with Yellow Rice


1 blockieren extra fester Tofu, gepresst und entwässert


½ Tasse Kichererbsenmehl


2 Tbs. Currypulver


Salz und Pfeffer nach Geschmack


1 Tbs. Rapsöl


1 große gelbe Zwiebel, gehackt


1 große Karotte, cut on the diagonal


1 Tbs. frischem Ingwer, geriebener


4 Knoblauchzehen, Hackfleisch


1 tsp. gemahlener Kreuzkümmel


1 tsp. gemahlener Koriander


1 tsp. Paprika


½ TL. Zimt


¼ TL. Cayennepfeffer


½ cup golden raisins


1 cup green olives, geschnitten


4 Tassen natriumarme Gemüsebrühe


Zest einer Zitrone


2 Tbs. frische Petersilie, gehackt


1 Tbs. fresh mint, gehackt



Den Tofu in Würfel. In a shallow dish combine the flour, Currypulver, Salz und Pfeffer. Toss the tofu cubes into the flour mix to coat. Heat the oil in a large sauté pan (daß eine Deckel) over medium high heat. Cook the tofu cubes in the oil until browned on all sides, über 8 Minuten. You may have to do this in batches depending on the size of your pan. Set the tofu cubes aside and try not to snack on too many while you make the rest of the dish.

In der gleichen Pfanne, add the onion and cook until softened and translucent, über 5 Minuten. Fügen Sie die Karotten, ginger and garlic and cook 4-6 minutes until the vegetables start to soften. You can add more oil, broth or water if the pan is dry. Add the spices and mix them in thoroughly. Mix in the raisins and the olives. Add the vegetable broth and cover the pan. Bring to a boil, then reduce the heat and let simmer for 5 Minuten. Remove the lid, add the tofu cubes (what’s left of them) into the pan and continue to simmer for about 15 minutes or until the liquid is reduced by half.



Schalten Sie die Hitze. Add the lemon zest, parsley and mint to garnish. Serve with yellow rice.


Yellow (Brown) Rice

2 tsp. Rapsöl


¼ Tasse Zwiebel, Hackfleisch


1 Knoblauchzehe, Hackfleisch


½ tsp. Kurkuma


1 cup short-grain brown rice


2 ½ cups water or low-sodium vegetable broth


Kosher Salz abschmecken



Erhitzen Sie das Öl in einem Topf bei mittlerer Hitze. Die Zwiebel, Knoblauch und Kurkuma für etwa 2 Minuten. Rühren Sie den Reis kochen und für 1 Minute, bis es ein bisschen wohlig. Fügen Sie das Wasser oder Brühe und zum Kochen bringen. Abdeckung, die Hitze zu gering reduzieren, und köcheln lassen 20-25 Minuten, bis der Reis weich ist. Salz nach Geschmack. Mit einer Gabel auflockern. Serve with the Casbah Tofu.

Die “V” Wort: Sagen Sie es. Eat it. Live it.

(Besucht 899 mal, 1 Besucher heute)

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3 Responses to VeganMoFo: Rachael Ray und Casbah Tofu mit gelben Reis

  1. Janne November 19, 2012 bei 6:44 am #

    I tried the Casbah Tofu and it was delicious!! Defnitely a keeper. Auch, I second your love of Jerusalem artichokes…they are just hard to find in my neck of the woods (MS). I did go overboard the first time I ate them because they were SO GOOD and had some serious gassy issues. Love your site!!

  2. Rhea Parsons November 4, 2012 bei 7:17 am #

    Amey – you should make it for yourself anyway. And maybe hubby will like it. Don’t tell him it’s Moroccan 🙂

  3. Amey November 1, 2012 bei 5:47 am #

    holy moly, this looks like such a majorly delicious meal!!! I also really love moroccan food, but unfortunately my husband really doesn’t. What the heck?? I love your comment “it’s so easy to take the cruelty out of a recipe! Why doesn’t everyone do it??” AMEN!

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