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.
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