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!

Indian Lentil Salad with Curry Vinaigrette

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Where I am getting my lean, mean protein lately? Why lentils, of course! These friendly little legumes pack 18 grams of protein per cup. Here is a delicious way to prepare them!
Indian Lentil Salad with Curry Vinaigrette
from The Curry Book by Nancie McDermott
Ingredients
  • 2 tbsp. olive oil (or water)
  • ½ cup celery, finely chopped
  • ½ cup carrot, finely chopped
  • ½ cup onion, finely chopped
  • 1 tbsp. finely minced garlic
  • 1 tbsp. finely minced ginger
  • 1 cup brown lentils
  • 1 bay leaf
  • 2 cups water
  • 1 tsp. Salt
  • 2 scallions
  • 2 tbsp. cilantro, chopped
  • ¼ cup curry vinaigrette (recipe follows)
Method:
Saute celery, onion, carrot, garlic, and ginger in oil (or water) until soft (about 10 minutes). Stir in lentils, water, bay leaf and salt. Bring to a boil, then cover and simmer over low heat until lentils are tender, but still whole.
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Remove the lentils from the heat, draining any excess water if necessary. Set aside and allow to cool slightly, about 15 minutes. Meanwhile, make the dressing.
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Curry Vinaigrette
  • ½ cup olive oil (see note below)
  • ¼ cup red wine vinegar
  • 2 tbsp. shallots
  • 1 jalapeno pepper, seeded and chopped
  • 1 tsp. minced garlic
  • 1 tbsp. curry powder
  • 1 tbsp. brown sugar
  • ½ tsp. black pepper
Method: Whisk together the vinegar, spices and sugar. Slowly stream in the olive oil while whisking constantly. When oil and vinegar are well incorporated, whisk in the shallots, jalapeño and garlic.
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While still warm, toss the lentils with 1/4 cup dressing and garnish with cilantro and scallions. Can be served warm or cold. Yield: about 4 servings.
Note:  If you are cutting back on oil, feel free to substitute water for some of the oil. The dressing will still taste great.

Rogan Josh: A Tale of Two Curries

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My fascination with Indian flavors continued today as I explored the possibility of creating a plant-based version of one of my old favorites, Rogan Josh.

I found an excellent recipe online and visited my local Indian Grocery, gathering the many spices I would need. While I was there I picked up a pre-packaged Rogan Josh sauce mix and thought I would try them both. I thought maybe if the packet was just as good I would keep it in the pantry for a day when I was feeling less ambitious.

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I set to work assembling my spices. I made a couple tweaks to the recipe, substituting soy yogurt and leaving out the paneer.

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Yes, there are a lot of spices in Rogan Josh!

The dish starts with fried whole spices and onions, filling the air with delicious aromas!

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More spices are added creating layers of flavor, including Kashmiri Chili Powder which gives the dish its distinctive red color as well as plenty of heat!

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The finished dish was rich, tasty and very spicy! Next time I will cut back on the amount of chili powder.

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The preparation for the packet version was extremely simple–just add water to the contents and pour into the pan along with desired vegetables and simmer until thick. The result was tasty after I added a bit of tomato puree and salt.

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The recipe version was the winner in my taste test, hands down. It had great depth of flavor and richness with the inclusion of the creamy yogurt. I also enjoyed the process of cooking the dish, seeing it come together layer by layer and tasting the end result.

Stay tuned for my next adventure in plant-based Indian cuisine!

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