Golden Cauliflower and Tofu Curryfrom The Essential Best Foods Cookbook by Dana Jacobi
Ingredients: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
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
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.
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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