The quick vegetable curry recipe does a good imitation of more traditional slow-cooked versions. The curry is mild and delicious, a perfect partner for the spicy slices of tofu, which are marinated then baked to seal in the flavour.
Tofu is the best, and the marinade here really packs in the flavour; it is so good. It’s a tweak of the Curried Tofu recipe in Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. The simple vegetable curry is a new one of mine ♥
To make it all gluten-free, substitute the soy sauce in the tofu marinade for tamari soy.
Curried Tofu with Sweet Vegetable Curry
For the curried tofu:
250g extra firm tofu, pressed and sliced into 8 equal pieces
1/2 cup vege stock
2 tbsp rice wine vinegar
2 tbsp olive oil
2 tbsp soy sauce
2 tsp tomato paste
1/4 cup curry powder
2 tsp cumin seeds
For the curry:
1 tbsp olive oil
1 tsp black mustard seeds
1 clove garlic, crushed
1/2 small brown onion, finely chopped
1/2 tsp ground coriander
1/2 tsp ground fennel
1/2 tsp paprika
1 tsp cumin
1 medium carrot, diced
1 cup cauliflower florets, cut into bite-size pieces
1 cup vege stock
1/2 cup green peas
1/2 cup chopped tomatoes
1 tbsp tomato paste
1/4 tsp sea salt
1 cup brown rice
What to do:
For the tofu:
Combine vege stock, rice vinegar, soy sauce, tomato paste, curry powder and cumin seeds in a small bowl and whisk together. Pour marinade into a small baking dish and add tofu slices. Cover and refrigerate for at least an hour, flipping every 30 minutes.
Preheat oven to 200 C. Place the tofu slices on a lightly oiled baking tray. Bake for 20 minutes, then flip and drizzle each piece with a little leftover marinade, and bake for another 10 minutes.
If tofu is ready before the curry and rice, cover with foil and keep warm at 150 C.
For the curry:
Heat oil briefly in a small saucepan. Add mustard seeds and stir for 20 seconds. Add garlic and cook, stirring frequently, for 1 minute, being careful not to brown it.
Add onion and cook 2-3 minutes, until it begins to soften. Add coriander, fennel, paprika and cumin. Mix well. Add carrots and cauliflower. Cook, stirring regularly, for 5 minutes. Add vege stock. Bring to simmer, lower heat slighty, cover and cook for 15 minutes, stirring occasionally, until carrots are tender.
Add tomatoes, tomato paste, sea salt and green peas. Simmer, uncovered, for 10 minutes, until sauce thickens.
Cook rice your preferred way. Set aside.
Serve the curry over rice, with the tofu slices on the side. Awesome.