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Vegetarian Sosaties in Chutney-Wine Sauce
Submitted By Sharon Picone - The Savvy Chefwww.TheSavvyChef.com Makes 8 sosaties You may use whatever vegetables you prefer or have on hand. Just be sure to use vegetables that are firm enough to stand up to baking or braaiing, without falling apart. Sosaties 14 ounce package organic firm tofu (like Nasoya); drained, squeezed and cut into 24 cubes (see directions below)3-4 red or green bell peppers3-4 small yellow squash or zucchini, peeled and cut into 3/4-inch rounds16 boiler onions32 pieces dried apricots(8) 12-inch bamboo or stainless steel skewers Chutney-Wine Sauce 1 cup fruit chutney (preferably Mrs. Balls)1 cup regular or vegetarian/vegan mayonnaise1/2 cup fruity white wine (a German Riesling, Gewurtztraminer or Voignier will do nicely)2 teaspoons masala1 teaspoon kosher salt If using bamboo skewers, soak them now for 30 minutes in warm water. Prepping the tofu Drain, remove tofu block from package and tightly wrap tofu in two layers of paper towels. Place on a ceramic plate, cover with a second plate and weight down with a heavy saucepan. After 10-15 minutes, remove wet paper towels and repeat above process, weighting down tofu for an additional 10-15 minutes. Place tofu block on its side and slice in half vertically. Lay tofu back down with both halves still resting on top of each other. With the shortest end of the tofu block facing you, slice it vertically into three even strips (you'll now have a total of six tofu strips; three on the top layer and three on the bottom layer). Rotate the tofu so that the longest end is facing you and slice it into four equal parts. You should have 24 uniformly sized tofu cubes. Prepping the vegetables Slice off the top and bottom portions of the bell peppers (you can saute them later chopped up in another recipe) and remove seeds. Cut peppers into roughly 1 1/2-inch size squares, making sure to remove the white ribs where necessary. Remove skins from onions and set aside, along with the squash rounds. Making the sauce Set oven rack to the middle position and preheat oven to 400 degrees F. In a small bowl, blend together the chutney, mayo, wine, masala and salt. The amount of masala used does not make a spicy sauce; it just adds another level of flavour and a nice tang. If you like a spicier sauce, add more masala to taste. Set aside until ready to use. Assembling the sosaties Remove skewers from water and wipe them dry with a paper towel. Lightly grease a 3-quart (13 x 9 x 2) ovenproof dish with vegetable oil. Thread each skewer in the following order until full: onion, tofu, apricot, pepper, tofu, squash, apricot. Layer four sosaties in the dish. With a pastry brush, slather on half the sauce, making sure to cover the sosaties completely. Place the remaining four sosaties on top of the first layer and slather the last half of sauce over. Bake uncovered for 30 minutes. Serve with yellow rice and garlic bread. The sosaties are also delicious done on the braai. Before turning on the grill, be sure to coat the grill grates first with a generous amount of vegetable oil to prevent sosaties from sticking. Instead of slathering on all the sauce at once, continually baste sosaties with the sauce during the braaiing process to prevent them from drying out.
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