In the Kitchen: Vegetable Tofu Curry, Sweet or Savory

Yep, I said tofu again. But this time we're frying it up into crisp little cubes of yumminess then mixing it with a heaping helping of curry and a plethora of robust vegetables. This colorful concoction can be made sweet or savory by using apple juice or broth and makes a hearty main entree when served over brown rice, cous-cous or quinoa. Any leftovers make a perfect portable lunch as this dish tastes just as good at room temperature or reheated in the microwave.

Base Ingredients

14 oz firm tofu, 1" cubes pan fried

1 Tbsp canola oil

1 red onion, 1/2 dice

1 clove garlic, minced

2 cups cauliflower florets, 1" pieces

1 carrot, 1/2" slices

2 cups eggplant, 1" cubes

1 red bell pepper, 1" dice

1 sweet potato, 1/2" slices then quartered

1 small zucchini, 1/2" slices

1/2 cup raisins

Sweet Version

2 Tbsp curry powder

1/2 tsp cinnamon

2 cups unfiltered apple juice

1/2 tsp salt

fresh ground pepper

Savory Version

3 Tbsp curry powder

1/2 tsp turmeric

1/2 tsp cinnamon

2 cups low sodium chicken or vegetable broth

1 tsp salt

fresh ground pepper

The first step is to press, cube and pan fry the tofu. To press the tofu, halve the cake horizontally and set the two slabs on several layers of paper towels on a plate or cutting board. Top with additional paper towels and another plate or cutting board then weigh down with a heavy skillet or stock of books and let sit for about 20 minutes.

Once pressed, cut the tofu into 1" cubes.

Coat a large skillet with cooking spray and fry the tofu on medium high heat until crisp and browned on all sides, about 2 - 5 minutes per side. Set aside.

While the tofu is pressing and cooking you can prep the other ingredients. You'll start by cooking the onions and garlic, then add the cauliflower and carrots, so keep them separate. You can place the rest of the vegetables in a large bowl as you cut them, they will be added all at once.

Heat about one Tbsp of canola oil in a large pot or dutch oven. Add the garlic and red onion and saute until slightly softened.

Add the curry and cinnamon (and turmeric if making it savory) and cook until fragrant, about 1 minute. Add the liquid (apple juice or broth), the cauliflower and the carrots. Bring to a boil then reduce heat, cover and simmer for 10 minutes.

Next add the tofu, remaining vegetables, raisins, salt and pepper. Cover and simmer about 20 - 25 minutes, until the vegetables are tender but still hold their shape. Add additional seasonings to taste. You may find you like more salt than I call for, as I try to keep the salt fairly low in most of my dishes.

This dish is delicious served alone or atop a healthy grain like brown rice, cous cous or quinoa. Don't like tofu? Just leave it out or add some chicken. You can also adjust the vegetables to suit your tastes but I find this combination hearty and delicious any time of year. Enjoy!

> Click here for a printable recipe card

And find more easy and delicious recipes here.