• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Dr Ricki - Your prescription for a best-selling book

Ricki Heller

A healthy lifestyle can be sweet!

  • Home
  • WORK WITH ME
    • GET STARTED
    • KEEP WRITING
    • POLISH YOUR MANUSCRIPT
  • About
  • Press
  • Blog

Quick and Easy Tofu Masala

by Ricki Heller Leave a Comment

I’m feeling a bit overwhelmed today, what with an order for 56 frosted cupcakes due by noon, as well as an article on cooking with avocado expected by this afternoon.  Yikes.  Therefore, today’s Holidailies post will be short and sweet.  Or, in this case, short and spicy.

This recipe for Tofu Masala is quick and easy, despite the long list of spices that need to be ground into a curry. I’ve adapted the recipe from the fabulous cookbook, Green, by Flip Shelton.  When I saw it in Chapters, I loved the modern, clean look of the book and bought it on impulse, but must say it’s become one of my favorites because of the recipes.

Maybe it’s my lifelong enchantment with Australia (and New Zealand) that drew me to it, but the book itself is a definite winner, filled with fresh, delicious, quick dishes that have, so far, always come out just right.

This recipe was one of my first ventures into homemade curries, and I was a bit intimidated by all the spices the first time I made it; my mother’s spice cupboard, in contrast, contained exactly one jar each of garlic salt, paprika, onion salt, and white pepper.  All I knew about fenugreek at the time was that it’s commonly used in Ayurvedic cooking, and is supposed to help keep blood sugar levels even (enough of a reason right there to try it, I guess).  But the spice mixture here–and it’s a powerfully hot mix, so beware if you’re timid about hot spice–is the perfect blend to offset the otherwise bland tofu, the al dente vegetables, and the brown basmati rice.

Sorry I don’t have a photo of this one; we made it at my last cooking class and consumed it before I remembered to snap a picture.  I’ll add one in next time we eat it over here at D,D & D.

Easy Masala Curry with Veggies and Tofu

This dish is truly a snap to make, despite the long list of spices.  And you can alter the mix of vegetables to your taste, or according to what’s on hand in the fridge!

1/2-1 small jalapeno pepper, finely chopped

 4 cloves garlic, chopped

1-inch piece of ginger, minced

2 T. chopped cilantro

1 tsp. coriander

1 tsp. whole black peppercorns

1 tsp. black mustard seeds

1 tsp. fenugreek

1 tsp. ground turmeric

1 tsp. Sucanat or 5 drops stevia

Pinch sea salt

Juice of one lemon

1 Tbsp. extra-virgin olive oil

2 medium onions, chopped

About 400 g. (1 lb.) firm or extra-firm tofu, cubed

1 cup green beans, cut in half, or green peas

1/2 red pepper, chopped

2 small Japanese eggplants, cut in disks

1 cup button mushrooms, cleaned and quartered

4 medium tomatoes, chopped 

Place the jalapeno, garlic, ginger, cilantro, spices, sucanat, salt and lemon juice in a small food processor or coffee grinder and blend until you have a paste.  Set aside. 

Heat the oil in a large pot or dutch oven over medium heat and add the onions.  Saute for two minutes, or until just soft. Add the chili paste and stir until the onion is well coated. Add the tofu, and stir to coat.  Add remaining ingredients, reduce heat to medium-low and continue to cook, stirring occasionally, until the vegetables are tender, about 15 minutes.

Serve over brown basmati rice. Makes 4-6 servings.

Never miss a recipe–or a comment from The Girls! Click here to subscribe to RickiHeller.com via email. You’ll get recipes as soon as they’re posted, plus cookbook updates and news about upcoming events! (“We love subscribers, Mum. . . almost as much as we love treats!”)

[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]

Share

Filed Under: cookbook, entrees, gluten free, grains, recipes, tofu and tempeh, Uncategorized, vegan, vegetables Tagged: cookbook, curry, entree, gluten free, quick cooking, recipe, spicy, tofu and tempeh, vegan

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great!

[read more about Ricki...]

As seen on…

Categories

Become a Patron!

Ricki Heller

Footer

  • Home
  • Subscribe
  • About
  • Press
  • Blog
  • Dr Ricki Cooks
  • Privacy Policy
  • Disclosure Policy

Copyright © 2023 · RICKIHELLER.COM