iEat Green - Robert Lange- International Collaborative

Robert V. Lange attended the California Institute of Technology and received his doctorate in Theoretical Physics from Harvard University. After post-doctoral research at Oxford, Lange became a faculty member of Brandeis University where he is retired. He continues to teach in the Sustainable International Development Master’s Degree program of the Heller School.

In 1992, Robert founded the International Collaborative for Science, Education, and the Environment,(ICSEE). It is a non-profit corporation that formed its initial programs by helping to establish women’s businesses and clean water resources in remote Zanzibar villages. Now the organization mainly focuses on improving the lives of the Maasai people through the Maasai Stoves & Solar Project. This project began in 2009, as a response to the health dangers of smoke inhalation caused by cooking with open fires in the home. This is a profound international health issue that affects millions. In response,  the Maasai Stoves & Solar Project designs and installs clean-burning and efficient wood-burning stoves and solar panel-based electrical systems in the homes of the people. Helping the people organize to reach for a better life, the Project also enables the installation of settlement-wide solar panel-based micro-grid electrical systems. In addition, the Maasai Stoves & Solar Project applies core empowerment values to work with all projects, including new livestock practices in response to increasing drought, and water safety.  

Coconut Encrusted Tofu with Chana Panaang

 

Pre-heat oven to 375*

 

Ingredients

Tofu Crust:

1 cake extra firm organic tofu, cut into 8 pcs.

¼ cup organic coconut milk

¼ cup shredded coconut

1/3 cup organic bread crumbs (Sub GF)

¼ t. Garam Masala- spice mix

¼ t. curry powder

¼ t. salt

 

Panaang Curry:

1 Tbs coconut oil

1 Onion, cut into slivers

1 Tbs. chopped garlic

1 Tbs. chopped ginger

1 t. curry powder

1 t. turmeric

½ t. salt

½ t. Garam Masala

1 orange pepper- diced large

2 cups Broccoli floret’s

1 can organic chick peas

¾ t. sugar

2 t. red curry paste

remainder of can of coconut milk

2 Tbs cilantro- optional

1 TB chopped cilantro or parsley for garnish

 

Directions:

Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry. Sprinkle cutlets on both sides lightly with curry powder, salt, and Garam Masala. Rub in. Let marinate for one hour.

 

Combine shredded coconut, bread crumbs, ¼ t. Garam Masala, ¼ t. curry powder and ¼ t. salt in shallow dish. (I use a pie pan)  In another shallow dish, measure out ¼ cup of the liquid coconut milk (below the cream top) Dip tofu in coconut milk and then in coconut/bread crumb mixture. Bread both sides of the tofu with mixture.

 

Lay tofu cutlets out on a sprayed cookie sheet lined with parchment paper and bake at 375 for 15 minutes, turn over and bake another 10 minutes or until golden brown on both sides.

 

Meanwhile, cover bottom of wok with coconut oil oil.  When hot, sauté onions on medium heat for 5 minutes. Add garlic and ginger and cook for a few more minutes. Then add the curry powder , turmeric powder and salt, and cook for another few minutes. Add the peppers, then the broccoli, then the chick peas, and sauté for a few more minutes, and then add the Garam Masala and sugar.

 

Make a mixture with the remainder of the coconut milk, and red curry paste and add to wok with vegetables.  Reduce the heat and cook for 3 minutes. Add the 2 Tbs. of cilantro if using, and stir in.

 

Place cutlets on serving platter and spoon curry mixture over cutlets. Garnish with cilantro or parsley.