So here it is…my first MoFo post ever!
What’s in store for today?? Amazing Indian food, that’s what! Indian food has always been that elusive cuisine that has seemed the scariest to tackle. All the recipes I’ve seen look so complicated and time-consuming, with exotic ingredients I certainly don’t have at my local grocery…so that I’ve rarely tackled it.
I was inspired though, after going out to lunch last week with my good friend S. Indian is one of our favorite go-to places, and we have an Indian restaurant right between our respective offices. I got there a few minutes before she did, so I decided to really inspect the menu. A lot of the recipes are vegetarian – but not too many are vegan. I figured it would be easy to veganize a few, so here it is….my take on Indian heaven.
Crissie’s Good Karma Tofu
1 block extra firm tofu, pressed and cubed
4-5 tbsp veggie oil
½ onion, diced
5 cardamom pods
2 gloves garlic, minced
1 can light coconut milk
¼ cup vegan cream (I used So Delicious Coconut Coffee Creamer)
½ cup veggie broth
2 tsp cumin
1 tsp coriander
1 tsp garam masala
1 tsp sea salt
1 cinnamon stick
2 tbsp lemon juice
Heat oil in a large skillet over medium-high heat.
Stir fry the tofu cubes until nice and brown. Drain and set aside.
Turn heat to medium and add the onions. Sauté
for 2-3 minutes, then add the cardamom pods and garlic. Continue to sauté until onions start to brown. Add all the spices, stir well,
and cook another minute.
Add the coconut milk, broth, and tofu back to the skillet. Bring to a simmer, cover, and cook for 10 minutes.
Just before serving, stir in vegan cream and lemon juice.
This makes about 4 servings, especially when served over tons of rice and with a side of naan 🙂
For the rice, I simply put 1 cup of rinsed basmati rice in the rice cooker, with 1 1/2 cups water, and a tablespoon of Earth Balance margarine.
The naan was what scared me the most, I think.. My husband and I are both big naan fans, but I’ve never made it myself before. My sister had gotten me 1000 Indian Recipes cookbook for my birthday a couple of years ago, and I used that recipe exactly (the vegan version – no yogurt). It came out PERFECT. 10 good-sized pieces, and they all got snarfed during dinner by the crazy mob that are my husband and 3 children (D ate 3, each of the kids are 2, and I ate 1).
So please enjoy if you make it! It’s easier than it looks, and I promise you’ll have a household of happily stuffed people!
MoFo on my friends…MoFo on 🙂