As a HUGE fan of most things southwestern and chile related it was not surprise that this version of Vine and Dine would make me very happy. The biggest bummer was that I totally spaced out that is was V & D week. SO I did not get to marinate my tofu for any length of time. I did simmer it for about 45 minutes hoping to speed the process. I think it was fairly successful. I'm certainly not going to complain.
This is the third recipe I've made from Candle 79. This book is really growing on me. One thing that often throws me with many recipes is the measurement of fresh herbs. I am never 100% sure if they are measured before or after chopping. I usually guess well, but still, I would like to make sure.
I'm still in heaven from the intermingling flavors of the dueling sauces. Guajillo chiles are a beautiful smoky wonder. The chile sauce is divine in its own, but pair it with the Avocado-Tomatillo Sauce...bliss. The smoky earthiness of the chile sauce and the bright, slightly acidic Avocado-Tomatillo Sauce combined to make a perfect party in my mouth.
I chose Wildwood tofu for this dish. It is a very firm tofu that holds up well on the grill. I tend to use this brand mostly when I know it will be served with a very flavorful sauce as it doesn't really absorb marinades as well as some other brands. It was a dream on the grill, perfect for this dish. I had some left over black beans simmered with tomato and cumin. I combined them with some quinoa and made a little quinoa cake for the base. I loved the texture with the tofu. Wow I'm chatty tonight. I better stop so you will hang in there to read Fred's wine review! But just look at those vibrant colors!