Vegan Curry Tofu

I fell in love with Indian food the first time I tried it in high school. I think the first thing I tried was called Chicken Malai, which became my regular order until 11th grade when I became a vegetarian. Then I switched to Paneer Akbari, which is essentially the same thing (both are covered in a tomato curry sauce) but paneer is cubes of house-made cheese to take the place of chicken. This year I finally went vegan so I have been experimenting with vegan options. I have found some great vegan take-out options, but ordering out all the time can get pretty expensive! I wanted to be able to make something similar at home, so I turned to tofu. I know, I know, everyone hates tofu. I have been a vegetarian for 8 years and I am JUST starting to come around to tofu. Trust me, there are good ways to make it, you just have to learn your way around it! Tofu is high in protein, low in fat, and just all around good for you; plus it is super versatile as it takes on the flavor of whatever you put it in. This is one of my favorite tofu recipes so far (which is best to start preparing the night before):

Vegan Curry Tofu

Ingredients:

  • 1 Package firm tofu
  • 1 Jar curry sauce (see directions)
  • 1t Olive oil
  • 1 1/3 cup uncooked brown rice
  • water (per package directions for rice)
  • 1/3 cup frozen peas (optional)

1) Drain tofu, place between 2 towels (or paper towels) and press excess fluid out. If you have time allow tofu to rest between towels in the fridge for a few hours to allow water to drain out. If not, just press as much water out as you can.

2) Cube tofu into bite-sized pieces.

curry

3) Pour some of your favorite curry sauce into a container, put the tofu in the container, and top with more sauce. I have used several different kinds of sauce (just check the Indian section of Wegmans). In my cabinet right now is Patak’s Rogan Josh Curry (see above) which is a medium tomato curry sauce; I prefer red curry, but you could use a yellow curry if you prefer. Let the tofu marinate for at least 6-12 hours in the fridge (the longer it marinates the more flavor it will absorb!)

4) When you are ready to eat pull the tofu out of the fridge. Cook rice according to package directions, adding peas to the pan before cooking. I use a rice cooker which makes it super simple; I measure 1 1/3 cup rice and then fill it with water to the 2-servings line, throw in the peas, cover it, and let it cook.

5) Add olive oil to a frying pan or wok. Add the tofu and sauce to the pan. Cook tofu, stirring occasionally, until it is hot in the middle (about 5 minutes).

6) Serve tofu over brown rice.

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