Tofu Vindaloo

This is a spicy Indian dish I decided to prepare without any added oil. It turned out  tasty and well balanced, served with a fluffy timbale of fragrant jasmine rice.

Tofu Vindaloo

Recipe adapted from the cookbook,

“Vegan Planet” by Robin Robertson

3 garlic cloves, peeled

1/1/2 tablespoons peeled and chopped fresh ginger

1/2 teaspoon ground cardamom

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon dry mustard

1/2 teaspoon cayenne

1/4 teaspoon ground cinnamon

1/4 teaspoon turmeric

3 tablespoons water

One 16 oz. pkg. extra-firm tofu, drained and diced

Salt and freshly ground black pepper

1 large yellow onion, chopped

1/2 large carrot, halved lengthwise and cut into 1/4 inch-thick half-moons

1 small red bell pepper, seeded and diced

One 14.5-oz can diced tomatoes, undrained

1/2 cup frozen peas, thawed

1 cup water, or more as needed

Method:

In a blender or food processor, combine the garlic, ginger and spices with 1 tablespoon of water. Process until smooth and set aside. Very lightly spray a non-stick skillet with cooking spray and heat to medium high. Add the diced tofu and sear until nicely browned. This may take up to 10 minutes. Move the tofu around carefully to brown evenly. Remove tofu from skillet and set aside. Season with salt and pepper.  Add 2 tablespoons water to the pan and heat until bubbly. Add onions and carrot, cover, and cook until softened. About 5 minutes. Add red pepper, cover, and cook until slightly softened, about 5 minutes. Add the spice paste and cook, stirring, for 1 minute. Stir in the tomatoes and juice and 1 cup water and bring to boil.

Reduce the heat to low and season with salt and pepper to taste.  Cover and simmer until vegetables are tender. Add the peas and tofu and heat through. This sauce may be served chunky or smooth. If you prefer a smooth sauce, use an immersion blender before adding the peas and tofu.

Tofu Curry

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This recipe is a client favorite! It’s a north Indian style curry, filled with aromatic spices and baked tofu.

The recipe comes from the cookbook “Vegan Indian Cooking” by Anupy Singla. Ms. Singla generously provides the recipe on her website as well. You can find it here.

With authentic Indian cooking, it’s all about the spices. Once you gather them together, the process runs pretty smooth and simple.

grindThe recipe starts with the grinding of the aromatics which will be folded into soy yogurt and a few spices then added to fried spices in the saucepan.

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The scent is heavenly as the spices and flavors blend together. The big flavor comes from the mingling of these many aromatics and spices as they simmer over low heat for about 15-20 minutes. As with most curries it will taste better the next day, but even fresh from the stove it is delicious!

Rajma Masala (Red Kidney Bean Curry)

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I couldn’t wait to try this recipe I stumbled upon at SpiceyAndSugaryBites. I’ve never made an Indian curry with kidney beans before. It turned out great. I hope you will give it a try as well!

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I pre-cooked the dried kidney beans after soaking overnight.

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Meanwhile I gathered my spices and chopped my aromatics.

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The saute’ smells amazing!

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I love that final stage where everything comes together and all that’s left is the simmer and check for seasoning. My husband walked in and said, “Oh, we are having chili!” And I said, “You’ve never had chili like this before!”

 

Cauliflower Potato Curry and Palak Paneer

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If it were up to me, every night would be Indian night in my kitchen! I love the complex spice blends and flavor contrasts as well as the great variety of vegetarian dishes that can be created with just a few humble kitchen staples.

I haven’t enjoyed palak paneer in years, ever since I went vegan–so I was elated to come across an excellent recipe online for a vegan version made with tofu instead of the cheese.

Vegan Palak Paneer

 www.olivesfordinner.com

I couldn’t decide which recipe to make, so I made both the Palak Paneer and Cauliflower and Potato Curry for the same meal. Boy, were we stuffed–but happily so and with plenty of leftovers for tomorrow’s lunch!

Cauliflower Potato Curry

http://www.ethnicvegan.com

Chana Masala

Image courtesy Chef Melanie daPonte

Image courtesy Chef Melanie daPonte

There will always be Indian food in my weekly meal rotation. Why? Because it’s delicious and nutritious, and need not be spicy to be enjoyed, although I do like a little fire myself!

This is a perfect transitional dish for those curious to try Indian flavors. It’s a simple, yet flavorful tomato sauce with chickpeas and warm Indian spices, brightened by a splash of lemon juice and fresh cilantro. What’s not to love?

Here’s the recipe generously shared by fellow blogger, Greenbeekitchen:

Chana Masala

“Oh, You Beautiful Dal”

I read somewhere…the spices in Indian food can purify and heal the body. I do believe this to be true. I can almost feel it, when I enjoy a warm, fragrant bowl of Indian dal. Maybe it’s the heat of the cayenne and ginger, or the smoky cumin and turmeric that seduces me into a state of near-euphoria. All I know is I crave Indian flavors and enjoy them whenever I can.

Our favorite spot for Indian delights is Bombay Cafe in Fort Lauderdale. We have been known to make the hour drive just to indulge our craving for spice!  Continue reading