Curry Tofu
This is one of my favorite recipes! It has tons of flavor and is super-easy to make! It comes from one of my favorite restaurants. If you live in the Kansas City area and you haven’t been to The Eden Alley Cafe then you must go there. This will give you a little flavor as it is one of their recipes as shared in the cookbook Stir-Well to Heaven. I have adapted it slightly it to add a few more veggies.
Makes approx. 8 servings
Here are the ingredients you will need:
2 lbs of firm tofu
2 cups snap peas
5 tbsp sunflower oil
1/2 cup diced onion
2 tsp curry powder
1/2 tsp tumeric
1/2 tsp mustard seed
1/2 tsp cumin powder
1/2 tsp garham masala
1/4 tsp cinnamon
1/8 tsp cayenne
For veggie topping:
1/2 sweet red bell pepper, diced
1/2 sweet yellow bell pepper, diced
3/4 cup carrot, grated or very finely chopped
1 tbsp sunflower oil
1 tsp curry powder
Additional topping:
2 cups chopped tomatoes
Preheat oven to 350 degrees. Then start by cutting your tofu into cubes.
Place in a large bowl
Then add all the ingredients except for the tomatoes, peppers and carrots.
Mix well with your hands or carefully with a spoon so as not to break up the tofu cubes.
Spray a cookie sheet with non-stick spray and spread the tofu evenly. Bake at 350 degrees for 20 minutes.
In a small bowl mix together peppers, carrots, sunflower oil and curry powder.
After tofu has cooked for 20 minutes remove from oven and spread veggie topping over the tofu. Cook for 10 more minutes.
After 10 minutes, remove from oven and spread tomatoes over the tofu. Bake for 10 more minutes.
Serve on a bed of brown rice.
Veggie Yogi 