Quick and Easy Tofu Masala

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.

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