19 - Roasted Cauliflower and/or Broccoli

Because the flavors are so concentrated, roast vegetables always suggest massive effort. In fact, they are incredibly simple to prepare. Cauliflower is particularly spectacular.

Pre-heat the oven to 400 degrees. Use one or two cauliflowers (one is scarcely enough for two or even three people). Get rid of the big center stalk (though I’m sure that would be fine too--so I will say--reserve for another use--though I suspect you--like me--will--unless the economy gets even worse--- most likely put it in the compost, or garbage, or wherever vegetable scraps go in your kitchen these days). Break off the florets--and slice them into relatively thin pieces--perhaps between 1/8 and 1/4 inch thick. Spread the pieces--in a single layer--on a cookie sheet--or jelly roll pan (that's slightly bigger than a cookie sheet with edges--but the point is--you need a big flat surface)--which you've covered with a thin layer of olive oil—if you want sprinkle more olive oil on top—though very little is really needed. Spread it out nicely in a single layer. Place in pre-heated oven--after about ten minutes--stir it around. Cook until most of the pieces have brown and crispy edges. Remove from oven and salt. I originally made this as part of a pasta sauce, started making this to make with pasta--but it almost inevitably gets eaten as soon as it’s removed from the oven. As a bonus, if you make enough to have plenty left over after your picking—you can whip up some pasta. Sauté a few crushed garlic cloves with some pepper flakes, throw in the cauliflower, some capers, parsley, wine or water—and turn it into a pasta sauce. You get the idea.

You can prepare broccoli the same way—even easier to cut—-if not quite as thrilling. We like it very crispy with lemon.

25 - Caramelized Tofu

Although I knew all the “right” things to do to ensure that vegetarian Sam would get enough protein, it was not easy to influence his food preferences. He avoided most proteins, complimentary or otherwise, and I soon gave up efforts to lure him onto more nutritional paths.

I easily broke through all barriers with caramelized golden tofu.

This is an elaboration of a recipe from Deborah Madison's Vegetarian Cooking for Everyone:

Slice one pound Chinese firm tofu into ¾ inch slices then cut each slice in half. Drain in a colander for about half an hour. Blot dry with paper towels.

Heat about two tablespoons peanut or canola oil in a heavy medium size skillet over fairly high heat. Add the tofu and fry until golden. It should take several minutes per side. You want it slightly crispy--so don’t rush. Let it get a nice crust before turning it over.

While you're ever so patiently waiting for the tofu to brown, mix two tablespoons soy sauce and 3 1/2 tablespoons light brown sugar in a small bowl, and slice one cup of broccoli (I like spears with florets about an inch and a half long-- and one cup of carrots basically the same size as your broccoli pieces. Scoop a spoonful of oil out of the tofu frying pan--and swirl it around in another heavy skillet or a wok. When the oil is hot, add the soy mixture--and then, lowering the heat, add the browned tofu. Mix well and simmer for two minutes. Add 3 tablespoons water and cook until the sauce becomes syrupy and coats the tofu. Turn off the heat and let sit for ten minutes. While the tofu is stewing in its syrup, toss the broccoli and carrots with a few more tablespoons of water into the pan where the tofu was cooking. Cover and cook a few minutes--should be both slightly crisp and tender. (You can of course also use other vegetables)
Combine vegetables with tofu and serve--rice is more traditional--but you can also go the noodle route.