Submitted by: Aurora
Piri Piri spice: In a separate spice container, combine and shake:
1 ½ tsp paprika
1 tsp dried oregano
1 tsp ground ginger
1 tsp ground cardamom
1 tsp garlic powder
1 tsp onion powder
½ tsp sea salt
½ tsp ground red pepper
This dinner is exotic! Crisp yam slices, roasted bell peppers, steamed corn, and BBQ tofu topped with a spicy black bean sauce.
You should prepare the ingredients first (slice tofu into thick slabs, rinse and tear lettuce, thinly slice yams, prepare spices, husk corn…), and then begin to cook. Have the table set in advance and the water glasses filled.
Turn on your oven to 350 degrees. Sauté tofu on the stove in a skillet and top with your favorite BBQ sauce.
Roasted Bell Peppers: In a hot oven or on the BBQ, place pepper halves on a sheet and spray with oil. Cook until mostly blackened, then tip into a bowl of ice water. When cool, peel off the charred skins and coarsely slice sweet insides. Set on a serving platter. (Or just open a jar of roasted red bells and fish a few out.)
Yam Slices: Thinly slice two yams and lay slices out on a sprayed cookie sheet. Spray the tops and bake for ten minutes. When done, tip into a bowl and sprinkle lightly with salt.
Steamed Corn: Place an inch of water in a tall soup pot. Place husked corn inside on end and steam 5-10 minutes.
Black Bean Sauce: Warm in a saucepan:
1 15-ounce can of black beans
1 tbl Piri Piri spice
½ cup BBQ sauce (or ketchup if you’re out of BBQ sauce)
and ½ cup water (or ale, if you’re out of water)
Naan – heat in oven as you cook.
To Serve: (As you prepare the main platter, pop naan into the oven to warm.) Layer cooked tofu on top of roasted pepper slices, top with black bean sauce, and add yam slices and fresh corn on the side. Serve with warm loaves of whole wheat tandoori naan.
Turn this into a crisper, cooler meal by layering the entire meal over a bed of fresh romaine lettuce. No salad dressing needed! (Remove kernels from corn cobs for easier salad enjoyment.)