Monday, 25 July 2011

Saturday, 23 July 2011

Summer Food: Tofu Chili Wraps

A while ago, Max and I made these Tofu Chili Wraps, a nice, vegetarian alternative to meaty Burritos. I really love making these in the summer, because sometimes, even though it’s really hot, I don’t want to forego cooked meals altogether, and this recipe is a nice sort of in-between option that can be varied freely on a scale from fresh and salady to hot and filling.
Strange though, if you look at traditional cuisines, spicy food and hot weather don’t seem to be a contradiction. In fact, spicy food seems to be expecially popular in countries with a hot climate? I’ve been wondering for a while if there’s some hidden logic to it, or some underlying scientific reason, so if anybody has a clue, enlighten me.

Anyways - tofu chili wraps: I’ll tell you how we made them, although there’s basically nothing to it - you more or less just have to throw all the ingredients into a frying pan, and then roll them up in a tortilla with some lettuce and sour cream.
Another reason why this is a good recipe for the summer - minimize the time spent in a stuffy kitchen - maximize the time spent outside in the sun or immersed in a lake.
So here are the basic ingredients:
1 block of firm tofu, cut into small cubes
1 onion, chopped finely
1 small can of sweet corn
1 small can of kidney beans
200g mushrooms (optional, because not a typical ingredient of chili, but I think we had some left over in the fridge, and I am ever happy to improvise. In my kitchen, supply usually influences demand. I encourage you to do the same and utilise whatever leftover vegetable you have that goes well in chili - especially bell peppers or green beans, but also courgettes, carrots, whatever you like!)
1 cup tomato puree
1/2 tsp chili powder (you can use fresh chilis as well, although I'm not sure of the equivalent amount in terms of spiciness)
2 cloves garlic, crushed
1/2 tsp cumin
fresh parsley, chopped
salt, pepper to taste

Classic pan-fry procedure: Heat oil in a frying pan, add onions, fry until golden, add crushed garlic and tofu, fry until browned and a bit crispy (it’s no problem if it breaks into smaller bits). Add sweet corn and kidney beans along with the tomato puree and cook for about 7 minutes. Season.

Line some tortillas with some lettuce (and maybe some sliced cucumbers, carrots, and other crudités if you desire), add filling and sour cream, and voila.
Perfect summer food.

Thursday, 14 July 2011

If only we tried.

Cites could have lungs.