Alvan and Larry prepared this fabulous dish from Terry Romero's new cookbook, "Vegan Eats World". It is absolutely authentically Mexican! Terry uses oil in her recipes, and our group is oil free so the Dynamic Duo cooking team deleted the oil. Good going, guys! Check out Terry's cookbooks on the web. She has much to offer!
1 lb small waxy potatoes, red or yellow
1 lb extra firm tofu, well drained
1 lb Asian eggplant, ends trimmed
8 large garlic cloves, peeled
2 tsps whole black peppercorns (or 1 tsp coarsely cracked black pepper ground)
2/3 cup liquid aminos or light soy sauce
1/2 cup regular distilled white vinegar
1 T brown sugar
2 bay leaves
1 cup roughly chopped cilantro
2 scallions, white part removed and green ends thinly sliced
1 large ripe banana, peeled and sliced into 1/2 inch pieces
1 large ripe red tomato, core removed and diced into 1/2 inch chunks
How to prepare the Adobo:
Prepare enough brown rice or quinoa to go with the adobo.
Scrub the potatoes, removed blemishes, and dice into chunks about 1 1/2 " wide.
Place potatoes in small pot, cover with 2 inches of water, bring to a boil, and simmer for 10 minutes, until potatoes are tender. (Make sure they are not mushy.)
Drain potatoes and set aside.
Dice tofu into 1 inch cubes.
Slice eggplant on diagonal into 1/2 inch slices.
Peel garlic and smash into rough pieces.
Fry the eggplant in veggie broth, slightly browned on both sides, and transfer browned eggplant to dinner plate.
Fry the tofu till edges are golden and place on plate with eggplant.
Fry garlic and peppercorns, if used, or with ground pepper for 30 seconds.
Add the eggplant, tofu and potatoes into pan.
Pour the soy sauce and vinegar over the veggies, and sprinkle with brown sugar.
Bring the sauce to a simmer.
Gently stir the veggies and tofu with wooden spoon a few times and reduce the heat to low.
Cover and simmer the Adobo for 25-30 minutes. Occasionally remove the lid and stir a few times.
It is ready when the sauce has reduced slightly and the eggplant is dark from absorbing the sauce.
Remove from the heat, partially cover, and let stand for 10 minutes.
To serve, ladle the veggies and sauce into a large serving bowl. Sprinkle with the garnish ingredients and top with tomato and banana.
Serve this over rice or quinoa.
This dish is hearty, very tasty, and best of all, packed with nutrition!