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Golden Cauliflower and Tofu Curry

from The Essential Best Foods Cookbook by Dana Jacobi
Golden Cauliflower and Tofu curry

1 tablespoon canola oil
1 red onion, cut into 1/2" crescents
1 clove garlic, finely chopped
2 tablespoons curry powder
1/2 teaspoon ground cinnamon
1 1/2 cups unfiltered apple juice
2 cups 1" cauliflower florets
1 carrot, cut into 1/2" slices
14-16 ounces firm tofu, pressed, cut into 1" cubes, and pan-crisped (see Best Techniques, below)
2 cups eggplant cut into 1" cubes
1 red bell pepper, cut into 1" dice
1 orange-fleshed sweet potato, peeled and cut into 1/2" slices
1 small zucchini, cut into 1/2" slices
1/2 cup raisins
Salt and freshly ground pepper

This and many other wonderful recipes may be found in The Essential Best Foods Cookbook
by Dana Jacobi from Phaidon Press


Pan-frying makes tofu crisp outside and creamy inside. Added to a vegetable curry, it creates a colorful main dish to serve over brown rice or steamed couscous. Leftovers are ideal for a portable lunch since this dish tastes good at room temperature or reheated.

1. In a large Dutch oven, heat the oil over medium-high heat. Add the onion and sauté 2 minutes. Add the garlic and sauté 1 minute. Mix in the curry powder and cinnamon and cook until fragrant, 30 to 60 seconds.

2. Add the apple juice, cauliflower, and carrot. When the liquid boils, reduce the heat to a simmer, cover, and cook 10 minutes.

3. Add the tofu, eggplant, red pepper, sweet potato, zucchini, and raisins. Cover and simmer until the vegetables are tender but still hold their shape, 20 to 25 minutes. Season to taste with salt and pepper.

Makes 4 to 6 servings


Halve the cake of tofu horizontally. Set the 2 slabs side by side on a double layer of paper towels. Cover them with more towels.

Set a heavy skillet or small acrylic cutting board on top of the tofu. Add canned tomatoes or other weights and let the tofu sit for 20 minutes.

Cube or slice the pressed tofu.

Pressed tofu keeps, covered in cold water in the refrigerator, for up to 3 days.

Coat a heavy, large skillet with cooking spray.

Add cubed pressed tofu in 1 layer.

Cook, turning the cubes with tongs, until golden and crisp on 4 sides, 2 minutes per side.

Store covered in the refrigerator for up to 2 days.

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