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
Ok…So, I have voiced my frustrations with being unable to create an awesome Indian dish. Well, I think I am finally on the right track! I absolutely love this recipe from Vegan Richa.
The only thing that was somewhat amiss with the recipe was the serving size. After making the meal, I’d say it serves 1-2…but if you can squeeze two more servings out of this, more power to you. Perhaps I was just so smitten with it, I was eager to eat it all!!!
For the tofu:
– 1/2 of Trader Joe’s super firm tofu (I used 8 oz of the 16 oz package) cut into little cubes
– 1/2 tsp cumin powder
– 1/2 tsp garam masala
– 1/2 tsp garlic powder
– 1/2 tsp cayenne
For the curry sauce:
– 2 c spinach
– 1/4 c water
– 1/4 c almond milk
– 2 Tbls raw cashews, soaked for 30 min
– 2 cloves garlic
– 1 tsp ginger powder (or fresh ginger)
– 1 medium tomato
– 1/4 teaspoon garam masala
1. Mix the spices for the tofu, set aside. Add oil to a skillet, turn heat to medium and once hot, add the tofu
2. Cook the tofu until it begins to brown. Then, add the spices. Cook for about 5 minutes
3. Mix all sauce ingredients in a blender or food processor. Add to the spiced tofu and simmer until the sauce thickens. Use cayenne/salt/pepper to taste
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
Today was calling for something healthy with a kick. This vegetable garam masala hit the spot. It has the perfect assortment of vegetables with just the right spice. In fact, there is room for a little more heat, but you can leave it as-is so the dish is adaptable to sensitive palates. Remember, the longer the masala sits, the stronger the flavor (heat) profiles become. Feel free to play with the vegetables used, just keep an eye on how much liquids you use.
– 2 cloves garlic
– 1-2 tsp chopped ginger
– 1/2 tsp cayenne
– 15 oz can diced tomatoes
– 1 yellow onion, diced
– 1 red pepper, diced
– 1 potato, diced
– 2 carrots, chopped
– 1 1/2 tsp Garam Masala
– 1 tsp chili
– 3/4 head of cauliflower, cut into small florets
– 1/2 c water
– 1 c light coconut milk
1. Add garlic, ginger, cayenne and tomatoes to a food processor. Let the mixture blend for a minute or two until everything is well combined. Set aside
2. Sauté onion and red pepper in oil or water. Once soft, add carrots, potatoes, and spices. Cover and let cook on low for about 10 minutes
3. Next, add the cauliflower florets, water and tomato mixture from step 1. Cover and simmer for 20 minutes
4. Before removing the Masala from the heat, add the coconut milk. Let flavors sit longer to strengthen flavors, otherwise serve right away
I have a lot of random foods lingering in my fridge, like mashed sweet potato, smoked tempeh and jalapenos. I recently bought some garam masala so I decided to make an Indian curry tonight. I sautéed half an onion and half of a jalapeno pepper. After a few minutes I added 1 tsp garam masala and 1 tsp curry. Then I added in the mashed sweet potato (about half of one very large sweet potato). It started to stick so I added in some vegan creamer. Maybe 1/2 a cup. I tossed in some smoked tempeh and a large handful of spinach. It wasn’t spicy enough so I added in crushed red pepper.
Seriously, delicious! It’s fun to see what random creations you can make 🙂 This made enough for two people and should be served over rice.