You can control the amount of heat in this meal with the types and amounts of chile peppers. I like the spectrum of flavors that results from mixing roasted with fresh chiles. To roast a chile pepper, you can treat it as you would a marshmallow when camping, using tongs or a long fork to rotate it over a low flame on a gas burner. However, a safer chile-roasting method is to place the chile on a baking sheet and slide it under the broiler for just a few minutes. When charred on all sides, place the chile in a bowl and cover with plastic wrap. The steaming will loosen the skin, making it easy to remove. Peel, stem, and seed roasted peppers before using. See page 168 for a discussion on preparing tofu.

　　

Ingredients

serves 2

　　Olive oil spray

　　1 cup basmati rice

　　6 to 8 ounces extra-firm tofu, drained and pressed

　　1/2 cup dry red wine

　　1 serrano chile, stemmed, seeded, and chopped

　　1/2 teaspoon garam masala

　　1/2 teaspoon ground turmeric

　　1/4 teaspoon ground cumin

　　1/8 teaspoon sea salt

　　1/4 medium onion, chopped

　　One 15-ounce can lentils, drained and rinsed

　　1 large Anaheim green chile, roasted, stemmed, seeded, peeled, and chopped (see headnote)

　　2 cups bite-size cauliflower florets

　　1/2 medium zucchini, quartered lengthwise and thickly sliced (about 2 cups)

　　2 or 3 medium tomatoes, diced, or one 14-ounce can, drained and chopped

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

　　

Step 3

Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice into the pot. Add 1 cup plus 1 tablespoon water (or vegetable broth) and stir to coat the grains and spread them in an even layer.

　　

Step 4

Squeeze the tofu as dry as possible and cut into 1-inch cubes. Place in a medium bowl.

　　

Step 5

In a measuring cup, mix the wine with the serrano chile, garam masala, turmeric, cumin, and salt. Drizzle over the tofu while stirring the cubes.

　　

Step 6

Scatter the onion in the pot. Add the lentils and spread in an even layer. Blanket with the roasted chile.

　　

Step 7

Arrange the tofu in a layer in the pot. Top with layers of the cauliflower, zucchini, and tomatoes.

　　

Step 8

Cover and bake for about 30 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

　　

nutrition information

Step 9

Calories: 610

　　

Step 10

Protein: 25g

　　

Step 11

Carbohydrates: 107g

　　

Step 12

Fat: 4g

　　

Step 13

Cholesterol: 0

　　

Step 14

Sodium: 968mg

　　

Step 15

Fiber: 12g

　　Glorious One-Pot Meals