Baked or unbaked (softer texture) tofu + curry adds a great surprise for family or friends.
टोफू करी (Hindi)
/Ṭōphū karī/
Makes 2 cups (475 ml)
Makes 2 cups (475 ml)
A. Baked tofu:
1 (14 ounce/400 g) package extra-firm organic tofu
4 tsp. (20 ml) grama masala*
1. Preheat the over to 350℉ (180℃).
2. Lightly oil a baking sheet.
3. Sprinkle grama masala over one side of the tofu strips.
4. Place the tofu unseasoned side down on the baking sheet, bake 15 minutes.
5. Flip the tofu slices and apply garam masala on the top side. Spray with olive oil. Bake another 15 minutes.
6. Remove the pan and let it cool for 5 minutes.
B. Cook brown or white basmati rice
C. Curry:
1 small yellow or red organic onion, quartered
1 (2 inch/5 cm) piece of chopped ginger root
5 cloves of garlic
1 medium organic tomato, quartered
2-3 green Thai, serrano, or cayenne chiles, stems removed, cut in half
½ cup (120 ml) orangic plain yogurt (or diary free coconut or almond yogurt)
2 tsp. (10 ml) garam masala
1 tsp. (5 ml) red chile powder or cayenne
2 Tbs. (30 ml) olive oil
½ tsp. (2,5 ml) asafetida (hing), onion powder, or garlic powder
1 tsp. (5 ml) each: turmeric powder and cumin seeds
1 (2 inch/5 cm) cinnamon stick
2 green cardamom pods, lightly crushed
2 whole cloves
½ cup (120 ml) water
2 Tbs. (30 ml) chopped cilantro or parsley for garnish
1 (14 ounce/400 g) package extra-firm organic tofu, backed or unbacked, cubed
1. In a food processor: onion, ginger root, garlic, tomato, and chiles into a watery paste.
2. Put in a bowl.
3. Add yogurt, garam masala, and red chile powder. Mix well.
4. In a skillet, heat the oil over medium-hight heat.
5. Add asafetida, cumin, turmeric, cinnamon, cardamon, and cloves. Cook for 30 seconds.
5. Add the yogurt mixture and water. Bring to a boil.
6. Reduce heat and simmer for 10-15 minutes, until the mixture thickens.
7. Add the tofu. Simmer 4-5 minutes.
8. Remove the whole spices.
9. Serve over rice and garnish with cilantro or parsley.
* substitute for grama masala: 1 part cumin with ¼ part allspice
for allspice: ¼ tsp. (1,2 ml) and ½ tsp. (2,5 ml) ground cloves (seal the extra in a jar for later use)
-modified Vegan Indian Cooking
1 (14 ounce/400 g) package extra-firm organic tofu
4 tsp. (20 ml) grama masala*
1. Preheat the over to 350℉ (180℃).
2. Lightly oil a baking sheet.
3. Sprinkle grama masala over one side of the tofu strips.
4. Place the tofu unseasoned side down on the baking sheet, bake 15 minutes.
5. Flip the tofu slices and apply garam masala on the top side. Spray with olive oil. Bake another 15 minutes.
6. Remove the pan and let it cool for 5 minutes.
B. Cook brown or white basmati rice
C. Curry:
1 small yellow or red organic onion, quartered
1 (2 inch/5 cm) piece of chopped ginger root
5 cloves of garlic
1 medium organic tomato, quartered
2-3 green Thai, serrano, or cayenne chiles, stems removed, cut in half
½ cup (120 ml) orangic plain yogurt (or diary free coconut or almond yogurt)
2 tsp. (10 ml) garam masala
1 tsp. (5 ml) red chile powder or cayenne
2 Tbs. (30 ml) olive oil
½ tsp. (2,5 ml) asafetida (hing), onion powder, or garlic powder
1 tsp. (5 ml) each: turmeric powder and cumin seeds
1 (2 inch/5 cm) cinnamon stick
2 green cardamom pods, lightly crushed
2 whole cloves
½ cup (120 ml) water
2 Tbs. (30 ml) chopped cilantro or parsley for garnish
1 (14 ounce/400 g) package extra-firm organic tofu, backed or unbacked, cubed
1. In a food processor: onion, ginger root, garlic, tomato, and chiles into a watery paste.
2. Put in a bowl.
3. Add yogurt, garam masala, and red chile powder. Mix well.
4. In a skillet, heat the oil over medium-hight heat.
5. Add asafetida, cumin, turmeric, cinnamon, cardamon, and cloves. Cook for 30 seconds.
5. Add the yogurt mixture and water. Bring to a boil.
6. Reduce heat and simmer for 10-15 minutes, until the mixture thickens.
7. Add the tofu. Simmer 4-5 minutes.
8. Remove the whole spices.
9. Serve over rice and garnish with cilantro or parsley.
* substitute for grama masala: 1 part cumin with ¼ part allspice
for allspice: ¼ tsp. (1,2 ml) and ½ tsp. (2,5 ml) ground cloves (seal the extra in a jar for later use)
-modified Vegan Indian Cooking
