One of my favorite recipes is curried tofu with vegetables and rice. I learned how to make this recipe when I was in college. I worked for an elderly couple in Princeton, NJ. Part of the job required cooking. I had never cooked in my life..I still lived in the dorms at the time and so the whole cooking thing was new to me! One day, the woman told me she wanted curried chicken for dinner. Well, I had no idea how to make it, so I quickly asked the woman who worked before me if she could show me how to make the recipe….It turned out deliciously….
I have found other recipes like it…but never one exactly like it..and I don’t even know if I ever made it correctly..but I love it!
When I became a vegetarian, I started making it with tofu and I think it is even better without the chicken. But…. I haven’t had chicken in about 21 years..so what do I know….so if you eat chicken…and don’t like tofu..use chicken.
Then, when I was living in a small studio apartment in Lawrenceville, NJ….I had a great downstairs neighbor named GiGi…she taught me how to make a delicious rice dish..which I always thought went great with the curried tofu.
So, I wanted to include the recipe with this post..but I never have written down the recipe before….it has always been in my head…so don’t be afraid to tweak anything a bit if you think you need more or less….
Curried Tofu with Vegetables and Rice
2 Tablespoons Olive oil
1 Onion finely chopped
3 Fresh tomatoes or canned (15 oz.)
Yogurt low or non fat plain (I buy 32 oz, but only use about 20 oz)
1 green pepper finely chopped
5 greenish bananas sliced
2 teaspoons curry
2 blocks of extra firm tofu
Put olive oil in pan and add onion. Cook til slightly softened. Add pepper. Continue to cook. Add tomatoes. Then add yogurt and blend well. Add curry (if you like more curry, add more.)
Drain tofu and cube. Make sure you don’t make the cubes too small because then they will crumble while cooking. Add tofu to mixture. Carefully stir, making sure not to crush tofu.
Let simmer for about 20 minutes. Add sliced bananas. The bananas should be a little green, otherwise they will fall apart and be too sweet!. Simmer for 10 more minutes.
Brown Long Grain Rice with pine nuts
In a saucepan, put 2 teaspoons butter. Add a shot glass full of pine nuts. (Don’t ask me why, but I’ve always measured pine nuts with a shot glass!). Add ½ cup orzo. Cook until browned.
When browned, add 1 cup brown long grain rice and 3 cups vegetable broth. Bring to a boil, then cover and reduce heat. Cook for about 30-45 minutes or until all liquid is absorbed. I was always told never to disturb the rice while it is cooking! It needs no stirring until it is all done and ready to serve!
Serve curried tofu over rice! Yum!
