This is a wonderful recipe that makes a really tasty tofu curry – just the thing if you’re looking for something a little different and enjoy the recipe ideas hunted down by Vegan Village – this one from the now-non-existent Salamander Restaurant, so let’s keep this recipe going! You can serve it to a group of people, or just chow down on it in between work and weekend Battlestar Galactica: the Board Game sessions. You’ll need:
A teaspoon of turmeric
Two cloves
A pinch of cinnamon
Half a teaspoon of salt
Half a tablespoon of ground cumin
Half a tablespoon of ground coriander
4 cloves of garlic, chopped
Two centimetres of root ginger, peeled and finely chopped
A third of a block of creamed coconut, grated (OR you can also use 1/2 a can of coconut milk – it comes out creamier that way!)
Two tablespoons of cider vinegar
An eight-ounce block of firm tofu, cut into one-centimetre cubes
One level tablespoon of Dijon mustard
4 ripe tomatoes, skinned and chopped - or one 14 oz can of diced tomatoes
One very thinly sliced large onion
One tablespoon of tomato purée (also known as Tomato Paste, if you’re in the USA)
Oil for frying
Okay, so let’s get to cooking:
First off, you’re going to want to fry the tofu in 1 tablespoon of oil in a shallow pan, keeping the heat reasonable but not too high, until the pieces are lightly browned on all sides. After that, they go into a bowl along with the mustard, salt and vinegar, and coated with that mix.
Preheat a saucepan over medium heat. Add a teaspoon of oil and cook the onions and ginger until you see the onions beginning to break down, then add the garlic and spices and cook for around five minutes.
The tofu then goes in, along with any excess marinade, along with the tomatoes, tomato purée and creamed coconut. Cover the pan and let that all simmer for about ten minutes, then remove the cloves you threw in, and serve either by itself or perhaps with some sticky rice (brown or white). Enjoy your tasty curry!