A pot that is also perfect for the middle of the week.
Tofu sofrito with eggplant and potatoes (photo: Alon Masika)
The sofrito is a classic of Jewish-Spanish cuisine and has countless versions - sofrito with chicken, with meat, with lamb and even with fish.
The vegetables can also change when the main players are potatoes, but sometimes eggplants are also added to the celebration and some add spinach as well.
The unique cooking method of the sofrito - frying and then cooking in a little liquid - is what maximizes the taste of the ingredients, and creates a thick and rich sauce.
This time , Ines Yanai
created
a crazy sofrito casserole even for those who don't eat meat or prefer to give it up from time to time.
Instead, she browns and sears slices of spicy tofu on the pan and cooks them in a spicy and thick sauce with lots of caramelized onions, potatoes and slices of eggplant, and the result - wow.
Unlike the classic sofrito, there is no need for many cooking hours (photo: Alon Masika)
The great advantage of tofu is its ability to absorb flavors, so that all the flavors of the caramelized onions and spices are quickly absorbed and make it an integral part of the pot.
To give up the smell of frying and the amount of oil, roast the vegetables before cooking in the oven for a short time just until brown.
This is a method that many people use today to prepare a "regular" sofrito, and it eliminates the need to fry without giving up the wonderful taste.
Unlike the classic sofrito, it does not need many cooking hours, so this pot is also very suitable for a tasty and rich mid-week meal.
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The tofu absorbs all the flavors of the caramelized onions and spices (photo: Alon Masika)
Tofu sofrito with eggplant and potatoes
Ingredients
To Yarkanat:
5 potatoes - washed well and cut into quarters
1 eggplant - sliced into 1 cm thick slices
Olive oil for brushing, as needed
Salt
For tofu:
1 package tofu - sliced into slices 1 cm thick
3 tablespoons of olive oil
½ teaspoon of salt
1 pinch of paprika
For the sauce:
¼ cup olive oil
4 large onions, sliced into thin strips
1 tbsp
Cortegoz Muscat
1 teaspoon ground black pepper
1 teaspoon of salt
½ teaspoon cumin
1 teaspoon turmeric
2 tablespoons Futsilan
½ 2 cups
For the conversion table click here >
Preparation
How do you make tofu sofrito?
1
Roast the vegetables:
heat the oven to 200 degrees.
Place eggplant slices and potato quarters on a tray lined with baking paper.
Using a brush, grease them generously with olive oil and sprinkle a little coarse salt on top.
Bake for about 25 minutes until browned - the vegetables should not be really soft, just get a tan color.
2
Burn the tofu:
heat a pan on high heat.
Mix the olive oil, salt and paprika in a bowl.
Brush the tofu slices with the mixture and place on the hot pan to sear, about 5 minutes on each side.
Set aside.
3
Build the sauce:
in a wide pot, place the oil and the onions and fry while stirring until the onions are nicely golden.
Add all the dry spices and a quarter of a cup of water and mix until the water evaporates and the onion turns brown, mix again, add the silane and the rest of the water and bring to a boil.
4 Move the pot to the lowest heat, put the tofu, potatoes and eggplant in the sauce and cook on a low heat with a partial cover for about 35 minutes, until the liquids are reduced.
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