Veggie Cubes in a Fiery Habanero Basil Sauce

Sometimes when you are getting bored with eating a big bowl of veggies, it can be refreshing to not only sauce them differently, but also something as simple as cut them differently. Normally I end up making noodles out of the veggies, but today I went with an almost opposite method, turning them all into squares. I was inspired by cubes of tofu, and it made me want to just eat a big bowl of cubes. I coated the cubes with an insanely spicy sauce loaded with habanero, basil, and yogurt.
The cubes! The sauce. Roasted. Tofu cubes too! The sauce goes in, followed by some yogurt, then the roasted veggie cubes. My first plating idea was kinda cool but a little too fancy for my tastes. This was really good and really hot!

Veggie Cubes in a Fiery Habanero Basil Sauce

For:  1 person
  • 12 1 inch cubes Broccoli Stalk
  • 12 1 inch cubes Carrot
  • 12 1 inch cubes Parsnip
  • 12 1 inch cubes Sweet Potato
  • 12 1 inch cubes Tofu
  • Sauce
  • 1 Handful Thai Basil
  • 1 Handful Spinach
  • 2 Cloves Garlic
  • 1 Tablespoon Grated Ginger
  • 1 Bunch Scallions
  • 3 Habaneros (no seeds)
  • 1 "glob" Yogurt

Instructions

  1. 12 cubes each of broccoli stalk, carrot, parsnip, sweet potato, and tofu. Toss in oil and salt and roast the veggie cubes at 450 for about 20 minutes until tender. Meanwhile, in a food processor, toss a handful each of thai basil and spinach, 2 garlic cloves, a tablespoon of grated ginger, a bunch of scallions, and 3 seeded habaneros. Blend until smooth with a little olive oil. When the veggies in the oven are tender, get a splash of oil really hot in a pan and fry up the tofu cubes on all sides. When the are nice and browned, toss in the green paste. Cook 1 minute and add a nice glob of yogurt. Add the veggie cubes and stir to coat. simmer about 5 minutes just to bring everything together and smooth out the sauce. Serve.