TOFU CHICKEN BREAST WITH EGGPLANT ENJOY DAN:

         TOFU CHICKEN BREAST EGGPLANT CURRY by CHEF DAN:

Serves  4

INGREDIENTS:

1 (14 Oz) package extra-firm tofu, drained

1 large eggplant, cut into 1-1/2-inch cubes

1 teaspoon sea salt

1 pound skinless, boneless chicken breast, cut into thin strips

4 tablespoons olive oil

1/2-teaspoon corn starch

1 onion, thinly sliced

1 thumb-size fresh ginger, grated

2 garlic cloves, minced

1 (14.5 Oz) can diced tomatoes

1/2-cup chicken broth

1/4-cup fresh parsley, finely chopped stems, and leaves, divided

1/4-cup Mexican sour cream

Sea salt and freshly ground black paper to taste

CURRY SPICE BLEND:

2 teaspoons EACH coriander seeds and smoked paprika

1/2- teaspoon EACH cumin seeds, fennel seeds, fenugreek seeds, turmeric

multi colored peppercorns, and kalonji

1/4-teaspon EACH crushed red pepper, and ground cinnamon

DIRECTIONS:

1.   Cut crosswise into 8 equal pieces ad press for about 4 hours.

2.   Place a kitchen towel on a baking sheet, place tofu in a single layer.

3.   Cover with a towel; place baking sheet on top with 2 (28-OZ) cans.

4.   Meanwhile, toss eggplant with 1/2-teaspoons salt in a colander.

5.   Drain for 1 hour.

6.   In a dry cast-iron skillet on low-heat add seeds and roast until they pop

7.   Let cool and then place in spice grinder and grind into a powder.

8.   Place spice powder in a bowl with red pepper and cinnamon.

9.   Cut tofu into cubes; toss with1 tablespoon oil, curry spice, cornstarch and 1/2- teaspoon salt.

10  Spread on prepared baking sheet.

11  Rinse the eggplant and pat dry; toss 2 tablespoon oil, 1 teaspoon curry spice place in a bowl; spread on another baking sheet

12  Roast tofu in the oven for 30 minutes turning once.

13  Add 2 tablespoon oil tin a wok over medium-high heat when sizzling.

14 Add the chicken and stir-fry for 10 minutes.

15  Remove to a bowl; add onions and ginger and stir fry for 5 minutes.

16  Add garlic and sauté 1 minute, add tomatoes, and next 4 ingredients.

17  Stir in the chicken, and eggplant.

18  Bring to a boil; reduce heat and simmer for 20 minutes, stirring.

19  Serve with cilantro leaves

ENJOY DAN:                                                        HALLELUJAH