- 2 slabs of tofu – 400 gms – sliced thick
- A large flat saucepan with a grilled lid and a domed lid
- Wood chips – a handful
- Tea leaves – 2 tbsp
- Ghee – 1 tsp
- Red capsicum – 2
- Tomatoes – 2
- Garlic – 3-4 flakes
- Red chili powder – 1/2 tsp
- Cumin powder – 1 tsp
- Honey – 2 tbsp
- Olive oil – 2 tbsp
- Soya sauce – 2 tbsp
- Cracked pepper – 1/2 tsp
Mix together the marinading ingredients and let the tofu slabs soak in it for an hour.
Set the pan with the wood chips and tea leaves on the stove top. Set the chips on fire by pouring a few drops of ghee on top and lighting it. The flame will die down and it will satrt smoking. Place the tofu on the grill and cover with the domed lid. Let it smoke for about 4-5 minutes and remove. Cut into chunks about 1 cm square.
FOR CORN AND ROASTED VEGETABLES
- 3 cobs corn
- Assorted vegetables – carrots, potatoes, beets – for roasting
- Some of the marinade left from the tofu – about 1/2 cup
Grill corn on the fire till charred. Rub a slice of lemon with red chili powder and salt over the corn. Remove the seeds with a knife. Mix with the tofu.
Chunk the vegetbales, pour over the marinade and roast in the oven, covered with a foil for 20 minutes. Remove foil and roast for a further ten minutes till tender.
Serve with a bed of brown rice or quinoa, topped with tofu and the grilled corn and vegetables.
Make the ascent – in the balloon, I meant!