Vegan Spinach Tofu Curry

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Tofu or not tofu? (Photo by Rieko Suzuki)
Tofu or not tofu? (Photo by Rieko Suzuki)

Vegan Spinach Tofu Curry

by: Rieko Suzuki | .
Metropolis Magazine | .
published: March 17, 2015

Here’s a mild healthy vegan curry using atsuage—thick, deep-fried tofu. Dairy drinkers can add heavy cream, cheese or yogurt, for a lacto-vegetarian option. The key to success is to not burn the spices and not stew it for a long time. Indian curry is not a dish that should be cooked slowly, but rather one that should be quickly stir-fried to bring out the fresh aroma of spices.

Servings: For 2-3 people

Cooking time: Approx. 30 min

Ingredients:

1 atsuage tofu, cut into 3×4-cm pieces
250g fresh spinach, rinsed and chopped
1 large onion, chopped
1/2 can (200g) diced tomato
1 tbs cumin seed
1 tbs vegetable oil
1 garlic clove, chopped
1 slice ginger
1 tbs garam masala
1 tbs coriander powder
1 tsp turmeric powder
1-2 tsp salt
1 tsp honey
150ml water
1 vegetable bouillon
2-3 servings cooked brown rice

Directions:

1.In pot or frying pan, put cooking oil and cumin seeds. Heat on low/medium until the aroma of cumin seeds becomes strong.

2.Add chopped onion, chopped garlic and sliced ginger. Stir-fry until onion is translucent. Add garam masala, coriander, and turmeric, and keep frying.

3.Add canned diced tomato, vegetable bouillon, salt, honey and water. Mix well and let boil. Add chopped spinach and keep heating with lid on for 2 min.

4.Turn heat off. With hand blender or food processor, blend to puree, either in the pot or pan, or transfer to a mixing bowl.

5.Heat mixture and add atsuage tofu. Let it boil with lid on for 3 min on low.

6.Serve with warm brown rice. Lacto veggies can add 1 tbs of heavy cream, shredded cheese or garnish with fresh herbs such as coriander.

Tofu Pumpkin Pudding



Looking for an alternative to candy and chocolate this Halloween? Enjoy the festive season while staying healthy with this guilt-free tofu pumpkin pudding recipe!

Start to Finish: 1hr (active time 20 min)

Servings: 4-5 cups

Ingredients:

150g fresh kabocha (Japanese pumpkin) with peel&seeds removed
150ml whole milk or soy milk
100g silken (kinu) tofu
2 eggs (medium sized)
2 tbsp honey (2 tbsp = 30ml)
2 tbsp sugar (2 tbsp = 30ml)
Optional: maple syrup to serve
Optional: a pinch of cinnamon powder

DIRECTIONS:

1.Dice the kabocha into 3-5cm cubes. Place the cubes in a microwavable bowl (cover with a lid) and microwave for 3 minutes at 800w.

2.Place the remaining ingredients in a large mixing bowl with the kabocha. Using a hand blender, mix until smooth.

3.Pour the mixture evenly into 4-5 heat-resistant cups and cover the top of each cup with tinfoil.

4.Fill a deep, heavy pan with boiling water to 1-2cm deep. Place the cups in the pan and heat with the lid on for 8 minutes at a low setting.

5.Turn the heat off and leave the cups in the pan with the lid on for 15-20 minutes.

6.Take the cups out of the pot and set to cool. Chill in the refrigerator if you prefer a cooler pudding. For a sweeter taste, drizzle with maple syrup.

Metropolis Magazine website

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