Cauliflower-Carrot-Peas and Marinated Tofu Masala

This recipe is a little more time-intensive, but it's so worth it (the tofu needs to bake for 45-60 minutes). It's delicious and it makes enough for 2 meals (for our little family of 2 adults and 1 pre-schooler) and Dylan really loved the tofu!

We can easily see adding/using other veggies that work well in curries (e.g., potatoes and chickpeas).

We also had the opportunity use some more of the tomato sauce we made last summer!

Tofu and Marinade Ingredients

• 1 (16 ounce) package tofu
• 1/2 c. plain soy yogurt
• 2 tbsp. lemon juice
• 1/4 tsp. cayenne pepper
• 1 tsp. paprika
• 1 tsp. garam masala (we got our's from Penzey's)
• 1 tbsp. fresh minced ginger root

Curry Ingredients

• 1/2 can of coconut milk
• 1 tbsp. Earth Balance
• 4 garlic cloves, minced
• 2 serrano peppers, seeded and minced
• 2 tsps. ground cumin
• 2 tsps. garam masala
• 1/4 tsp. salt (or to taste)
• 16 oz. of tomato sauce
• 1 small head of cauliflower, cut into small florets
• 1 carrot, quartered and sliced
• 1 c. frozen peas
• 1/4 c. fresh cilantro, chopped

Press as much water out of the tofu as possible by placing it on a plate or cutting board, putting another sturdy cutting board on top of it and placing a 3-5 pound weight on top (we used our kettle).

Preheat oven to 375F and start marinade.

Whisk yogurt, lemon juice, 2 teaspoons cumin, cayenne pepper, paprika, 1 teaspoon garam masala, and minced ginger together in a bowl.

Cut tofu into 1/2-inch cubes

Gently stir tofu into the yogurt mixture.

Place marinated tofu cubes on a lightly greased baking sheet making sure that they do not touch each other.

Bake the tofu in the preheated oven until the tofu has firmed and the sauce is no longer sticky, 45 minutes to 1 hour. Gently turn the tofu every 15 minutes during baking.

While tofu is baking, heat Earth Balance in a large pan over medium heat.

Add garlic and serrano peppers and cook until softened, about 3 minutes.

Stir in the coriander, 2 teaspoons cumin, 2 teaspoons garam masala, and salt and cook for another minute.

Add the tomato sauce and cauliflower florets; cover and cook, stirring frequently until the cauliflower is tender, about 15 minutes.

Once the cauliflower is tender, stir in the coconut milk, peas, cilantro, and baked tofu cubes.

Bring to a simmer, and cook 5 minutes, or until desired consistency.

Serve over basmati rice.

tomato vegetable curry

curry
Originally uploaded by coffywoman.

This is a quick variation of Yamuni Devi's vegetable curry from her book Yamuni's Table.

You can also mix up the veggie content a little. Sometimes we add carrots, sometimes potatoes, sometimes corn. It all works really well!

Ingredients

• 1 tbsp. mustard seeds
• ~1 tbsp. ground coriander
• ~2 tsp. hot or mild curry
• salt and ground black pepper to taste
• 2 to 3 cups plain tomato sauce
• ~1/4 to 1/2 cup coconut milk or plain vegan yogurt
• lots of steamed vegetables and legumes (We just used a whole cauliflower, 5 oz spinach, and a 14 oz can of chickpeas. Carrots and corn kernels also work very well.)

Toast mustard seeds over medium heat (until they start popping--cover the pan!).

Stir the curry and coriander into a half cup or so of water.

When the mustard seeds have popped for about 20 seconds, pour the spice mixture into the pan over the mustard seeds.

Swirl around and and let the spice mix cook down. (If some of the spice mix remains behind in your cup, add a bit more water, swirl, and pour into the pan.)

When the spice mixture is almost dry, add the tomato sauce. Stir until well combined.

Add salt and pepper to taste.

Then add steamed vegetables and legumes.

Continue to cook for another 5 minutes or so, occasionally stirring very gently so as not to mash the vegetables.

Finally, stir in the coconut milk or vegan yogurt, heat through, and serve over basmati rice.