Another Yummy Recipe

No. This won't become a cooking blog. But I have been exploring several cooking blogs recently and I've finally taken time to go through a pile of Rachael Ray magazines from my mother-in-law and choose the recipes that we would like to try and use. This one came from one of her magazines, but I adapted it quite a bit, as it was originally for chicken. You know how the Chik-Fil-A cows carry a sign that says, "Eat more Chik'n" ? Well, if our kitchen had a motto, it might be a picture of a chicken carrying a sign that said, "Eat more Tofu!" So, here's the recipe for Chipotle Tofu. Adjust the spiciness to your taste. Scott thought this was a bit on the hot side. For me it was perfect. (I like things pretty spicy.)

2 t. sesame seeds
1/4 t. salt
1/2 t. pepper
1 # firm tofu, drained and pressed and cubed
1 T oil
soy sauce
3/4 c. onion coarsely chopped
3/4-1 t. ground chipotle pepper (McCormick sells this in the spice section)
1/2 t. cumin
2/3 c. veggie or bean broth
2 t. cocoa
1 c. Ro-Tel tomatoes

Fry drained, pressed, and cubed tofu in 2 t. oil over medium-high heat in a non-stick skillet. Stir occasionally to brown on all sides. When it is mostly brown sprinkle in a bit of soy sauce and let brown a few more minutes. (The soy sauce gives a little saltiness and helps with browning.) Toss with sesame seeds, salt, and pepper. Set aside.

Saute onion in 1 t. oil until softened. Stir in ground chipotle and cumin. Saute about 30 seconds. Stir in broth, cocoa, and tomatoes. Bring to a boil. Reduce to simmer and simmer until thickened. Mix in tofu cubes. Serve over quinoa. (Rice could be substituted, but I *love* quinoa with this. The texture is perfect.)

No picture. And I just finished the last deja-vu portion for my morning snack!