Curried tofu with steamed veggies and rice for a spicy entree on Meatless Monday

Categories: Meatless Monday

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Curried tofu is like super tofu -- the "bland" flavor that many people find dull is eliminated with an explosion of spices. (Especially if you toast the cumin seeds yourself and grind them -- yum.) This recipe is adapted from Moosewood New Classics; we're cutting down slightly on the tofu and adding steamed vegetables to help the curry stretch to serve a few more people. The recipe in the book says it serves three; we could feed five to six people with our bounty, especially when the curried tofu is put on top of long-grain brown rice.

See also:
- Vegan Thai coconut soup for a warm appetizer on Meatless Monday
- Vegan pad Thai for a delectable dinner on Meatless Monday
- Spinach-and-chickpea coconut curry for a quick, easy dinner on Meatless Monday

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You will need:

1 cake firm tofu (10 to 16 ounces; we used 10)
1 tablespoon olive oil
4 garlic cloves
8-9 pearl onions
1 fresh green chile
2 teaspoons red curry paste
1 teaspoon cumin seeds
1 tablespoon soy sauce
1/4 cup of water (maybe more)
5-6 fingerling potatoes
1/4 head cauliflower
3 small carrots
Brown rice (or couscous, or quinoa, or any other kind of grain you want to serve with curried tofu)

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Rinse rice before placing it in the rice cooker with water and turning on the cooker. (Or start whatever grain you'd like to eat with the curried tofu.)

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1. Toast the cumin seeds over medium heat for a few minutes, until fragrant and lightly popping.

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Grind the cumin seeds with a mortar and pestle to a fine powder.


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1 comments
BackOffImStarving
BackOffImStarving topcommenter

Really good, but how much tumeric? We winged it with a teaspoon or so...

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