I have been trying to find a great recipe for Butter Tofu, which is basically tofu in a rich curry sauce. Half Baked Harvest has a fabulous recipe. (*And, bonus, they just came out with a new cookbook!)
I made a few modifications, primarily substituting tofu for chicken. I used a very firm tofu in a vacuum sealed package. Since this cooks in a crockpot, the tofu has a generous amount of time to soak up the flavors in the sauce.
I would like to try this recipe again using vegan yogurt (I couldn’t find plain at the store). Also, if using dairy cream, I suggest adding that at the end. Mixing the cream in beforehand, then cooking for 8 hours caused my sauce to curdle.
16 oz tofu, extra firm, cut into bite size cubes
1/2 onion chopped
1 Tbls butter
3 cloves garlic, minced
1 Tbls freshly grated ginger
2 tsp curry powder
2 Tbls garam masala
1/2 tsp turmeric
1/2 tsp cayenne pepper
1/4 teaspoon salt
1 6 oz can tomato paste
1 14 oz can coconut milk (unsweetened)
1/2 c plain greek yogurt
1/4 c half and half
Wilted greens, roasted sweet potato, rice
1. In a bowl, whisk the spices, paste, coconut milk and yogurt; set aside
2. Saute the onion until tender
3. Add everything in a crockpot. I cooked mine on low for about 8 hours
4. Serve over rice (I added roasted sweet potato and wilted kale)
When I lived in South Africa, I had the ability to try some delicious Indian dishes. One of my favorites was the sauce to a butter chicken dish. I’ve been looking for a meatless option and came across this recipe. I followed the recipe very closely and it turned out wonderfully. I kept my tofu and sauce separate, then added them together in a bowl with rice and greens:
Recipe that follows is from Vegan Richa with a few of my own modifications:
- 14 oz firm tofu, pressed and cut into cubes
- ½ tsp each of garam masala, paprika, salt, and turmeric
- 2 tsp ginger powder
- 2 tsp garlic minced
- 2 tsp lemon juice
- 1.5 tsp water (1/2 tbsp)
- 1.5 tbsp cornstarch
- 1 tsp nutritional yeast
- 1 tsp coconut oil
- 1 tsp coconut
- 3 cloves of garlic finely chopped
- 1 15 oz can diced tomatoes
- 1 tsp powdered ginger
- Cashew cream made with with ¼ cup soaked (15 mins) cashews blended with ½ cup water
- ½ tsp garam masala
- ½ tsp paprika
- ½ to 1 cup water
- ½ tsp salt
- ½ tsp sugar
- Mix spices, lemon juice, water, cornstarch, nutritional yeast and oil. Toss tofu in spice marinade. Preheat the oven to 400 F. Place the tofu cubes on parchment lined sheet. Bake for 15 to 20 minutes.
- Heat oil in a skillet over medium heat. Add garlic and cook until golden.
- Puree the tomato. Add to the skillet and cook until the puree starts to thicken
- In the same blender, blend the cashews and water until smooth.
- Reserve 1 tbsp of the cream for garnish. Add the rest of the cashew cream to the skillet. Add spices, salt and sugar and mix well. Use ½ cup water to rinse out your blender and add to the skillet. Mix and Bring to a boil. Taste and adjust spices as needed.
- In a bowl, add rice, greens (if using), tofu, and top with sauce
Today had me feeling out of sorts and I was in the mood for some healthy comfort food. My acorn squash was going from green to orange, so I knew I had to use it up. First, I halved the squash and scooped the seeds out. Then I oiled and seasoned the halves. I baked them at 400 F for about 20 minutes.
While the squash was baking, I cooked some brown rice. In a separate pan I sautéed onion, carrot, celery, kale and garlic in sunflower oil. I added Maharajah curry, salt and pepper to the mix. Once the veggies were tender, I added golden raisins and some white wine. When the rice was ready, I added it to the skillet of curried veggies, covered it and left the heat on low.
Once the squash is tender, remove from the oven. Take advantage of the heat and roast some cashews coated in coconut oil, salt and curry powder for 5-10 minutes, stirring frequently.
Add the roasted cashews to the curried rice. Scoop generous portions into the squash.
If you follow this blog, you know one of my areas for improvement is presentation. Here is my attempt at a clever and fun presentation for deviled eggs. The laces of the egg football are strips of basil. I recommend using chives, if you have them handy. You could also use spring onion. While the basil pairs nicely with the curry, it quickly looses its bright green color.
For the filling I used yolk, Just Mayo (Chipotle), vegenaise, salt, and Maharaja curry powder. Absolutely delicious!!
I LOVE THIS DISH. A dish which happened to be a very random creation. I had some sweet potatoes to use, so I thought I’d pull out the spiralizer. Other ingredients I had to work with included cauliflower and celery. It didn’t take long for me to think of a curry roasted cauliflower salad, and it seemed fitting to use the sweet potato noodles as a base.
First, I quickly blanched the spiralized noodles. This is optional, it simply removes some of that unpleasant starchyness.
Next, roast the cauliflower (toss florets in coconut oil, salt, pepper and a dusting of curry powder) at 400F until tender.
Then, dice the celery. Soak some golden raisins in boiling water, drain. Toast a handful of blanched slivered almonds. Combine all ingredients in a large bowl with the blanched noodles. Add the roasted cauliflower once it has cooled.
Finally, the dressing! I used a specialty curry powder with a little garam masala. To this I added honey and rice vinegar. I mixed this mixture well, and slowly drizzled in olive oil. Taste along the way to determine which flavor you need more or less of. For example, too vinegary? Add more oil. Too bland? Add more spice/salt.
If you are looking for a fast meal that is full of flavor, this recipe is your winning ticket. I found this fantastic curry paste at a nearby co-op. The Kanokwan paste is vegan, gluten free and MSG free. I’ve had Thai Kitchen’s curry paste before, and that is okay, but this is an authentic paste from Thailand!
If you aren’t keen on squash or broccoli, feel free to mix in any veggies of your liking. I prefer pairing the squash with this yellow curry because it reminds me of one of my favorite dishes from Chang Mai Thai in Minneapolis.
As you will see, the biggest challenge of this meal was peeling the squash.
Normally I chop off both ends of the squash and guide my knife, cutting end to end. However, this was a superman squash with a skin of steel. After 10 minutes of labor, I successfully removed the outer layer. If your knife skills aren’t up to par, or if you are working with a dull knife, I highly recommend you invest in frozen squash cubes. There are a few great organic brands in the freezer section!
I can’t say enough good things about this recipe. Enjoy!!
– 1 onion, diced
– 1 clove garlic, minced
– 1 tsp ginger, grated
– coconut oil
– 1 small squash, diced
– 1/2 head broccoli, cut into florets
– 1 packet of curry paste
– 1 can coconut milk
1. Melt coconut oil in a skillet. Add onion. Once the onion is fragrant, add garlic and ginger. Cook for 1-2 minutes
2. Add the curry paste and let the spices cook together for a few minutes. Next, add the coconut milk, squash and broccoli
3. Simmer over low heat until the squash is tender (about 7 minutes, depending on the squash and size of your diced pieces)
4. Serve over basmati rice
My Indian cooking skills definitely need more practice. This curry turned out alright, but it certainly didn’t knock my socks off. Some things that could have made a difference include more salt and using a full-fat coconut milk. The spice mixture I used was Vindaloo from Penzey’s and is truly amazing. I really enjoyed the dollop of yogurt on top and the accompaniments of cilantro and jalapeno. It’s definitely worth giving it a whirl!
– 1/2 head cauliflower, cut into small florets
– 1/2 yellow onion, chopped
– 1/2 bunch kale, destemmed, torn into bite sized pieces
– 1 can chickpeas, rinsed
– 1 jalapeno, half chopped, half sliced
– 2 Tbls curry spice
– 1 can coconut milk + 1 can water
– 1/2 lime, zest and juice
– salt to taste
1. Sauté onion in a little oil or water for a few minutes. Add the cauliflower, kale, jalapenos and curry powder. Cook for about 5 minutes
2. Pour the coconut milk, water and chickpeas into the pot. Bring to a boil. Reduce to a simmer and cover. Once veggies are fork tender, remove from heat
3. Add lime zest and juice before serving. Salt/pepper to taste
4. Top with yogurt, cilantro and jalapeno slices
This was my first time fully deconstructing a curry recipe and building one from what I had in my pantry. Overall, it turned out pretty great! I think the main downfall was subbing unsweetened almond milk for the coconut milk. But, as they say, desperate times call for desperate measures…pun intended 😉 Enjoy!
– 1 small sweet potato, peeled and diced
– 1 small rutabaga, peeled and diced
– coconut oil
– 1/2 large onion, chopped
– 2 cloves garlic, minced
– 1″ chunk of ginger, minced
– 2 Tbls curry powder
– 1/2 tsp garam masala
– 2 Tbls tomato paste
– 1 jalapeño, diced
– 3 c veg broth
– 1 bunch of kale, destemmed and torn into bite sized pieces
– 1 can of chickpeas, drained and rinsed
– 1 c milk of choice (go for coconut milk!)
1. Roast the root veggies at 400F for about 20 minutes
2. Sauté onion, garlic and ginger in coconut oil until fragrant
3. Add spices, paste, jalapeño and broth. When root veggies are done, transfer them to the pot and simmer for about 5 minutes
4. Next, add the remaining ingredients. Cook until the kale has wilted
5. Serve over basmati rice. Feel free to add salt as I have a tendency to omit this
The Vegan Dad has some great recipes, and his roasted curry cauliflower is one of them. I was inspired by it, but decided to make my own version of it. It’s pretty good!
- 1 head of cauliflower
- 2 tsp oil
- 1/4 tsp onion powder
- 1/2 tsp curry powder
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Cut the cauliflower into large pieces and coat with oil
- Mix the spices together and sprinkle over the cauliflower. Toss to get the spices on each cauliflower
- Bake at 425 F for 15 minutes, stir, bake for another 15 minutes
Squash are such a wonderfully rich and hearty vegetable. I think I’ve had a buttercup squash sitting on my counter for at least a month now. I prefer buttercup because the skin is edible, whereas with most other squashes you need to peel the skin off – such a hassle! I found a recipe from Oh She Glows and modified it a little. This is honestly one of the best main dishes I have made yet. I’m pretty sure I said, “wow!” after tasting it…
- 1 buttercup squash, cut into cubes
- 1 onion, diced
- 1 clove of garlic, minced
- 1 tbls ginger, minced
- Martha’s curry mixture (2 tsp coriander, 2 tsp cumin, 1/4 tsp cinnamon, 3/4 tsp turmeric, 1/2-1 tsp cayenne)
- 2 tsp salt
- 1 cup vegetable stock + 3 cups water (do all vegetable stock if you want, this was all I had left)
- 12 oz dried lentils
- 1 bunch of kale
- Prep your veggies. Then heat up the curry and salt mixture in some oil. After about a minute, when the spices are fragrant, add the onion, garlic and ginger
- Saute until the onion is soft, then add in the squash. When the squash starts to get tender, add the remaining ingredients
- Bring to a boil, cover and simmer for about 30 minutes or until everything is nice and soft