CYN'S TOFU CURRY IN A HURRY
I found a recipe online and adapted to my own likings and it turned out fantastic! I fell in love and I think this is my FAVORITE tofu dish right now!!
Provided by Cynna
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Press the tofu for 10-15 minutes, You do this by putting the block of tofu on a plate, Place another plate on top and weight that plate with something heavy like a big can of tomatoes, Drain the liquid.
- You can skip this step but it makes the tofu a little meatier and less watery.
- Cut the tofu into 1/2" cubes.
- Heat oil in a large skillet or wok.
- Stir in the ginger and add the garlic and onions and let saute for a few minutes.
- Add the tofu and cook over medium-high heat, stirring frequently until the tofu is lightly browned on most sides, about 5 minutes.
- Open can of tomatoes and crush with your hands into the skillet.
- Now add your curry powder, cinnamon, and chili powder.
- Stir occasionally until liquid from tomatoes has reduced.
- Add finely chopped cilantro or parsely (or both, as I do).
- Stir in and let cook 1 minute.
- Remove from heat.
- Salt and pepper to taste and serve over hot rice!
SIMPLE CHICKEN AND TOFU CURRY
Okay so the hubby and kids HATE tofu right? They don't know what they are missing. This is one way to slip in those soy isofavones that they need. The chicken comes out fantastic too. I like to serve this with rice, steamed green beans, mango chutney and flat bread (flour tortillas work fine). There are many kinds of curry; I use a powdered one from a local natural foods store. Take the time to try a few and find one that is right for your family, some are hot and some are savory. Yummy.
Provided by KookieMomster
Categories Curries
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan or wok.
- Sweat the onion and brown the chicken add the tofu and brown a little (for that crispness that tofu usually lacks).
- In a bowl mix curry into coconut milk and add chicken stock.
- Pour liquids over meat mixture.
- Simmer for 20 minutes, or until ready to serve.
- Take care not to boil because this will cause the tofu to disintegrate.
Nutrition Facts : Calories 320.2, Fat 22.3, SaturatedFat 14.1, Cholesterol 49.7, Sodium 161.8, Carbohydrate 8, Fiber 1.8, Sugar 2.2, Protein 25.1
TOFU LENTIL CURRY
This is one of those "eyeball" recipes that I've been throwing together for some time. Since I've been wanting to keep track of what I eat, I just added this so that I can have a nutritional breakdown. Vegan, easy, one pot, and experimentation is encouraged if you want to give this recipe a try. Good served either with or without rice, and tastes better after mingling for a night in the fridge.
Provided by whistlinpixie
Categories Curries
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Drain tofu, and squeeze water out with your method of choice, being careful not to crumble tofu. Dice tofu and toss with 1 tbsp of curry powder. Set tofu aside and allow it to absorb flavor while prepping vegetables.
- After dicing vegetables, heat oil in the bottom of a stew pot or dutch oven over medium heat and add tofu. Allow tofu to sear until brown for a couple of mins, then turn them and allow the other sides to brown. Add diced onion, garlic, and bell pepper, and saute until onions are translucent. I like my carrots soft, so I microwave or boil them for a few mins before adding them, but feel free to add them straight in if you like.
- Add coconut milk, the remaining curry powder, cinnamon stick, and water, increase heat to medium high, and stir. While curry is coming to a simmer, rinse lentils well in a colander and add when a simmer is achieved. Simmer for 20 mins, stirring occasionally, or until lentils are cooked soft to the tooth. If your family prefers a thicker consistency, add water/corn starch mixture now and stir until thickened. Remove from heat and add peas. Season with salt and cayenne pepper to taste, and serve with or without rice. Garnish with crumbled cashews if desired.
Nutrition Facts : Calories 358.7, Fat 11.9, SaturatedFat 8.3, Sodium 60.2, Carbohydrate 53.4, Fiber 11.6, Sugar 29.1, Protein 11.9
AARSI'S ULTIMATE TOOR DAL/ SPLIT PIGEON PEA LENTILS:
Toor dal is one of the most common preparations of yellow lentils that are made in Indian homes on daily basis. This dal is very nutritive and full of proteins. Use of the tomatoes and spices make it sweet and tangy! It can be enjoyed as a soup too!!
Provided by Aarsis Kitchen
Categories Stew
Time P1DT17h
Yield 6 Cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Wash the lentils at least 4-5 times until the water is somewhat clear.
- Soak the lentils in fresh water for 40 minutes.
- Heat ghee in a pressure cooker.
- Add cumin seeds, asafetida, turmeric powder, mustard seeds and the curry leaves.
- When the above starts splattering, add the tomatoes, along with the garam masala, coriander powder and red chili powder. Stir to combine.
- Place a lid and let this cook for 6-8 minutes until the tomatoes become tender and the ghee starts separating from them. Stir regularly.
- Add the drained lentils along with the water and salt to the tomato mixture. Stir to combine.
- Place the pressure cooker lid with the whistle on and let the lentils cook on medium heat until they become tender but retain their round shape. I like to give it, at least 5 whistles.
- Switch off the gas and place the pressure cooker aside to cool.
- Remove the lid and add the lemon juice and fresh cilantro leaves. Stir gently to combine.
- Serve hot with rice and enjoy with your loved ones!
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