Tofu a la Uva
(adapted from Diana Kennedy "The Cuisines of Mexico")
The tofu is dusted with a little smoked paprika and pan-fried with olive oil. The sauce is a base of onion, celery, garlic, Mexican oregano and tomato, cooked down. It's then pureed and finally pan-fried with added red wine, and the grapes. The rice is poblano chiles, cilantro and Mexican oregano done in a pilaf style.