Posted on by friendlyVI

Curry with tofu

For this recipe I inspired myself from Rainbow plant life. She really knows how to cook tofu and I always check her website or Youtube channel for tofu recipe ideas. And this on is a super tasty one!

Curry with tofu
Servings: 6
Cooking time: 30 min
Difficulty: easy

Ingredients

  • 2 tablespoons of oil
  • 2 teaspoons of cumin seeds
  • 2 teaspoons of black or brown mustard seeds
  • 4 cloves of grated garlic
  • a small piece of grated ginger
  • spicy pepper of choice or chili flakes
  • 1 1/2 teaspoons of coriander
  • 1 teaspoon of ground turmeric
  • 1 teaspoon of sweet paprika
  • 1/4 teaspoon of ground cinnamon
  • 1/4 teaspoon of freshly grated nutmeg
  • 15 to 20 dried curry leaves
  • 1 can of coconut milk
  • 1 can of tomato sauce
  • 1 tablespoon of sugar
  • 1 small cauliflower or frozen cauliflower
  • 1 1/2 teaspoons of salt
  • black pepper to taste
  • 1 block of extra-firm tofu, previously frozen and defrosted, roughly 400-500 grams
  • 2 teaspoons of garam masala
  • greens, optional (spinach)
  • lemon juice
  • cilantro (optional)

Directions

  1. Most important: freeze your tofu and defrost it the night before cooking so that it has the nice consistency of a sponge and it absorbs the curry better.
  2. In a pan add the oil and the 2 teaspoons of cumin seeds and 2 teaspoons of mustard seeds until they start jumping in the pan.
  3. Add the grated 4 cloves of garlic and ginger until they are fragrant. You can add not the spicy pepper or the chili flakes.
  4. It is time for the spices: 1 1/2 teaspoons of coriander, 1 teaspoon of turmeric, 1 teaspoon of paprika, 1/4 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 15-20 curry leaves and cook for a few seconds.
  5. Deglaze the pan by pouring in the 1 can of coconut milk, scraping up any browned bits with a spatula. Add the 1 can of tomato sauce and the 1 tablespoon of sugar and bring to a rapid simmer. Stir occasionally and simmer for 3 minutes.
  6. Add the cauliflower, 1 1/2 teaspoons of salt, and pepper, and spoon the curry over the cauliflower.
  7. Cook for 12 to 13 minutes until thickened a bit and the cauliflower is tender.
  8. During this time you can prep the tofu: cube it in small pieces and add it for 2 min to boiled water with to generous teaspoons of salt. Them take them out with a strainer from the water and add them to the curry.
  9. Add the 2 teaspoons of garam masala.
  10. You can now add any greens you like or skip this step. Same for the cilantro.
  11. Serve this delicious meal next to rice or naan.