Saturday, September 25, 2010

Roasted Vegetable and Tofu Curry

 This is an easy meal to make, tasty, and inexpensive.  Plus, it's a good way to use up vegetables you may have on hand.

  • 1 lb package firm tofu
  • ½ head cauliflower
  • 3 carrots
  • 1 medium sweet potato
  • 1 Tbl vegetable or olive oil
  • ½ large onion (or 1 medium onion), diced
  • ½ red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 Tbl Curry Powder
  • ½ tsp Cinnamon
  • 2 cups chicken stock
  • ½ cup raisins or dried currents
  • 2 Tbl cornstarch
  • ½ cup water
  • Salt, to taste  
  • Cooked rice
  1. Preheat oven to 450 degrees
  2. Remove excess moisture from Tofu:  Slick Tofu block in half cross-wise so that you have two slaps of Tofu about ¾-inch thick.  Lay down a section of newspaper the put a paper towel on top.  Lay the Tofu slabs on top of the paper towels.  Place another paper towel on top and another section of newspaper.  Then lay a cookie sheet on top of that and weigh it down with cans from the pantry.  Leave for about 20 minutes.  Then cut Tofu into chunks (not too small)
  3. Meanwhile, wash and cut vegetables into chunks (not too small).
  4. Spray a rimmed cookie sheet with vegetable oil spray and lay out all of the vegetables and Tofu in a single layer.  Spray top of vegetables with oil spray
  5. Roast vegetables and Tofu in Oven for about 20-25 minutes, turning over halfway.
  6. While vegetables/tofu are roast, make sauce:  In a large pan, heat oil and then add onions and bell pepper, saute until onion starts to turn light brown.  Add garlic and continue cooking for another minute.  Add Curry powder and Cinnamon and cook for about 30 seconds to bring out flavor.  Add two cups chicken stock and bring to boil.  Mix cornstarch with ½ cup water and gently pour into boiling sauce stirring constantly so as to avoid clumps.  When thickened, remove from heat.  Taste and add salt to taste.
  7. When vegetables and tofu are roasted, add them to stock and gently stir so that all of the vegetables are coated with sauce
  8. Serve with hot rice
  • For a fully vegetarian meal, substitute apple juice for chicken stock.
  • For a more meat-atarian meal, substitute chicken for Tofu.  Use beef stock, add a dash of Thai fish sauce, and saute some bacon to sprinkle on top - so as to use as many animals as possible.
  • Try other vegetables (whatever you have on hand):  Eggplant, potato, squash, etc.
  • I like Madras curry powder - but any good curry powder will do
  • Try serving with Couscous instead of rice

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