Sometimes you want a REALLY flavorful dinner that’s not difficult to make. Yes you can make a baked potato (my favorite easy meal) or microwave a frozen dinner, but other times you want REAL food and fast. This recipe is surprisingly easy and requires very little work. I got the recipe from this AWESOME cookbook that my mother-in-law got for me for Christmas/Hanukkah last year. It’s called “How to Cook Everything Vegetarian” by Mark Bittman. If you’ve never heard about Mark Bittman, he’s a champion of REAL food. He promotes healthy food that tastes great and the use of meat sparingly. I agree with his philosophy whole-heartedly. While I may not eat meat, I appreciate others that limit their intake and know where their meat comes from.
- 2 medium onions quartered
- 3 cloves garlic
- 28 0z canned tomatoes (puree or anything without spices added)
- 2 tsp oil (I used coconut)
- 2 Tbsp curry or garam masala (use curry if you want spicier)
- 1.5 to 2 lbs extra firm tofu (pressed to remove water)
- 1.5 cups vegetables (I used carrots and peas and closer to 2.5 cups)
- 1 can coconut milk (I used light)
- Chopped cilantro, salt, pepper to taste
Combine the onions, garlic, and tomatoes in a food processor and puree. I used tomatoes that I had canned during my crazy canning period. Again, to make things easiest, you can used canned pureed tomatoes and just puree the onions and garlic. This may have to be done in batches depending on size of your food processor.
Add oil to pan and heat over medium heat. When hot add the puree to the pan. Add salt, pepper, and curry to the mix. Stir occasionally until the mixture looks like a sauce. Should be about 10 minutes.
Add the cubed tofu and vegetables to the pot. Allow the mixture to simmer for about five to 10 minutes. Add the coconut milk and taste. Add more salt and pepper if need be and add cilantro if you like at this time.
Serve with brown rice.
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