Curried tofu with steamed veggies and rice for a spicy entree on Meatless Monday
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.
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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)
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.)
1. Toast the cumin seeds over medium heat for a few minutes, until fragrant and lightly popping.
Grind the cumin seeds with a mortar and pestle to a fine powder.