Updated: Jun 23
Garam Masala, an Indian spice blend, is wonderful in vegetable dishes: a pinch marries all the different flavors and textures. Use any curry powder if you don’t have it on hand. Marinating tofu in the spiced sauce will pack it with flavor, and all of the vegetables will release their juices during cooking, creating a heavenly curry that’s delicious on a bed of steamed rice.
14 oz. tofu, extra-firm
1 onion, diced
1 cup of diced carrot
1 cup diced green beans
1 cup cauliflower florets
2 teaspoons ground turmeric
2 teaspoons Garam Masala
1 teaspoon cayenne pepper,
1 15 oz. can of crushed tomatoes
2 Tablespoons tomato paste.
2 Tablespoons grated ginger
4 cloves garlic, minced
¼ cup coconut creamer (found in the dairy aisle)
Salt to taste
1. Prepare the tofu: Press between kitchen towels to extract the water, and cut tofu into bite-size cubes. Set aside.
2. In a small bowl, mix turmeric, Garam Masala, and cayenne. Set aside. In a separate bowl, mix coconut milk, ginger, garlic, and half the spice mix. Add the tofu and toss to coat. Let marinate for at least 20 minutes (either at room temperature or in the refrigerator).
3. Lay the marinated tofu in a single layer on parchment-lined baking sheets. Bake at 400ºF for 30 minutes, flipping the tofu once halfway through.
4. Prepare the vegetables: In a medium saucepan over medium-high heat, sauté the onion, carrot and green beans with ginger and garlic. Once the vegetables are tender, add the tomato paste and the rest of the spices. Stir in the crushed tomatoes, then simmer for 2-5 minutes until slightly thickened. Remove from heat, season with salt to taste, garnish with cilantro, and serve over rice.
Beteavon and bon appetit!