VeganMoFo: Rachael Ray y Casbah Tofu con Arroz Amarillo

La “V” Palabra continúa su celebración del VeganMoFo, el mes de la comida vegetariana, con su tema, “Si TV Celebrity Chefs fue vegano.” Hoy llegamos al punto de partida y el final donde empezamos – con Rachael Ray.

Usted puede leer todo lo que tengo que decir acerca de Rachael en mi primer post VeganMoFo, Rachael Ray y Yum-O Pila de agua bendita, and in my earlier essay about her when I veganized another of her dishes to make Tofu en salsa de pimienta picante.

And since I’ve already written about my favorite TV celebrity chef, we can get right to the recipe. Antes yo era vegano, 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. Cuando me convertí en vegetariana, 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. Qué hacer?

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. When I got home, 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. Disfrutar!

Casbah Tofu with Yellow Rice


1 bloquear tofu extra firme, prensado y escurrido


½ taza de harina de garbanzos


2 Tbs. polvo de curry


Sal y pimienta al gusto


1 Tbs. el aceite de canola


1 cebolla amarilla grande, chopped


1 zanahoria grande, cut on the diagonal


1 Tbs. fresh ginger, rallado


4 dientes de ajo, picado


1 tsp. comino molido


1 tsp. cilantro molido


1 tsp. paprika


½ cucharadita. canela


¼ cucharadita. pimienta de cayena


½ cup golden raisins


1 cup green olives, rebanado


4 tazas de caldo de verduras bajo en sodio


Cáscara de un limón


2 Tbs. perejil fresco, chopped


1 Tbs. menta fresca, chopped



Cortar el tofu en cubos. In a shallow dish combine the flour, polvo de curry, sal y pimienta. Toss the tofu cubes into the flour mix to coat. Heat the oil in a large sauté pan (que tiene una tapa) over medium high heat. Cook the tofu cubes in the oil until browned on all sides, acerca de 8 acta. 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.

En la misma sartén, add the onion and cook until softened and translucent, acerca de 5 acta. Añadir las zanahorias, 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. Llevar a ebullición, then reduce the heat and let simmer for 5 acta. 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.



Apague el fuego. Añadir la ralladura de limón, parsley and mint to garnish. Serve with yellow rice.


Yellow (Brown) Rice

2 tsp. el aceite de canola


¼ taza de cebolla, picado


1 diente de ajo, picado


½ tsp. cúrcuma


1 taza de arroz integral de grano corto


2 ½ cups water or low-sodium vegetable broth


Sal Kosher para degustar



Calentar el aceite en una cacerola a fuego medio. Saltee la cebolla, ajo y la cúrcuma durante aproximadamente 2 acta. Agregue el arroz y cocine por 1 minutos hasta que se pone un poco tostado. Agregar el agua o caldo y llevar a ebullición. Cubierta, reduzca el fuego a bajo, y cocine a fuego lento durante 20-25 minutos hasta que el arroz esté tierno. Añadir sal al gusto. Revolver con un tenedor. Serve with the Casbah Tofu.

La “V” Palabra: Dígalo. Cómetelo. Vívelo.

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3 Las respuestas a VeganMoFo: Rachael Ray y Casbah Tofu con Arroz Amarillo

  1. Janne Noviembre 19, 2012 en 6:44 en #

    I tried the Casbah Tofu and it was delicious!! Defnitely a keeper. También, 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 Noviembre 4, 2012 en 7:17 en #

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

  3. Amey Noviembre 1, 2012 en 5:47 en #

    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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