Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Curried Tofu in Tomato Sauce

Ingredients

  • 8 ounces extra-firm tofu, drained
  • 1/8 teaspoon salt
  • 2 teaspoons curry powder, divided
  • 1/4 cup roasted sliced almonds
  • 1 1/2 tablespoons canola oil
  • 2 teaspoons minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 14.5-ounce can chopped tomatoes, drained
  • 1 cup milk or cream
  • 1 1/4 cups frozen peas
  • 1/2 cup cilantro leaves, optional

 

Directions

Cut tofu horizontally into two 3/4-inch thick slabs.  Press each between a towel to remove excess moisture.  Rub salt, and then 1 teaspoon of the curry powder, into the top and bottom of each slab.  Cut tofu into 3/4-inch chunks and set aside.

Heat 1 tablespoon of oil in a wide skillet over medium heat.  Add tofu, and allow to brown on one side.  Carefully turn with a spatula, and cook until golden on most sides.  Remove with a slotted spoon, cover to keep warm, and set aside.

Add remaining 1/2 tablespoon of oil to the pan, followed by garlic and ginger.  Cook until garlic turns pale gold, then add tomatoes, milk, and 1 teaspoon of curry powder.  Stir and cook several minutes, until tomatoes lose most of their moisture.  Stir in peas, then cover and cook until almost tender, about 3 minutes.

Scatter tofu over tomato mixture.  Cover and heat through, about 2 minutes.  Carefully stir in cilantro, if using.  Garnish with almonds and serve immediately with cooked rice or quinoa.

 

Adapted from Indian-Seasoned Tofu with Tomatoes from Sunflower Market.

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Potato Chickpea Curry

Ingredients

  • 4 medium potatoes, cubed
  • 2 tablespoons canola oil
  • 1/2 medium yellow onion, diced
  • 1 teaspoon minced garlic
  • 2 teaspoons curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup cream, half-n-half, or milk
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 cup frozen peas

Directions

Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender.  Drain, and set aside.

Warm oil in a skillet over medium heat.  Add onion, and cook until soft and translucent, and maybe slightly caramelized.  Stir in garlic, curry powder, garam masala, ginger, cumin, and salt.  Cook for 1 or 2 minutes, stirring.  Pour in tomato sauce, cream, and chickpeas.  Stir in potatoes.  Simmer 5 minutes.  Serve warm over rice.

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