Tuesday, July 17, 2012

Vegetable Curry with Broiled Tofu

I've been hearing a lot of buzz lately about how we need to learn to not just eat well, but to eat better. We need to and should want to know what we're eating, where it came from, how it was raised, who raised it, and so on.

A main concern is how we can help the farm animals we eat from being mistreated, and one of those ways is to obviously eat less meat.  We don't eat a ton of meat at Chez Gourmess during the week -- but I thought I might join the Meatless Monday effort this week. Their mantra is "One day a week, cut out meat."  But, based on last night's results, I think it should be, "One day a week, cut out meat, but maybe check with your husband first." 

I took a look at what was in the fridge and pantry, and ended up making a lovely curry with tofu, chick peas, zucchini, yellow squash, carrots and green peas, and served it over brown rice.  Chris said it was good, but he also admitted that he was hoping for tacos or a burger when he came home.  He went on politely about how he has had enough of vegetable entrees for a while (I made an eggplant lasagna and we had falafels and hummus sandwiches this weekend) and how he likes comfort food on a Monday...blah, blah, blah (wink). 

So, I think I get an A for effort and flavor, but I probably won't try this on a Monday again...
Vegetable Curry with Broiled Tofu
Broiled Tofu:
2 14 oz pkg Super Firm Cubed Tofu
2 TBS olive oil or peanut oil
3 tsp curry powder
2 tsp garlic powder
1 tsp ground ginger
1 tsp ground coriander
2 tsp cumin
Kosher salt 
Cooking spray
  • Preheat oven to 450 degrees.
  • Drain the tofu cubes and pat dry.
  • Toss in large bowl with olive or peanut oil, curry and garlic powder, ground ginger, ground coriander, cumin and a few pinches of salt.
  • Spray baking sheet with cooking spray, then place tofu evenly on sheet.
  • Bake for 10 minutes at 450, then set oven to broil, flip tofu so it browns on all sides, then broil for 5-10 minutes or until it starts to crisp up.
  • Remove from oven and set aside.

Vegetable Curry:
1 TBS olive oil
3 garlic cloves
1 TBS minced ginger
2-3 TBS Thai green chili paste
1 TBS brown sugar
2 tsp curry powder
2 tsp Tikka paste
Kosher salt
1/4 cup chicken or vegetable broth
1 14 oz. can light coconut milk
2 carrots, peeled and chopped
1 large yellow squash, halved lengthwise then evenly chopped
1 small zucchini, halved lengthwise, then evenly chopped
1/2 cup frozen peas
1 15 oz can chick peas, drained

  • Heat olive oil in large skillet over medium-high heat, add garlic and ginger and stir.
  • Add chili paste, brown sugar, curry powder and Tikka paste, a few pinches of salt, and heat through, stirring constantly, about 3 minutes.
  • Whisk in chicken (or vegetable) broth and coconut milk, lower heat and let simmer for a few minutes. Adjust seasonings -- if too spicy add some light cream or more broth.
  • Add veggies and peas and continue to simmer for 5 minutes or so.

  • Gently stir in broiled tofu until covered in sauce and heated through.
  • Serve over brown rice, couscous or rice noodles -- or with a basket of warmed naan. Garnish with peanut mixture (optional).
Garnish:
1 cup unsalted peanuts
2 TBS sesame seeds
2 tsp Granulated honey
1 tsp red pepper flakes
Kosher salt
4 Basil leaves
  • For garnish: Roast peanuts and sesame seeds on a cookie sheet in the oven while tofu broils. Remove when fragrant and lightly browned, then toss with granulated honey, a few pinches of salt and the red pepper flakes. Mince basil leaves and stir to incorporate. Sprinkle over curry.

It sure was tasty. What do you think about "Tofu Thursdays?"

xoxo

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