Never been in to rice much ( I prefer quinoa ) but I love curry so rice goes well with. If you are familiar with my cooking, you know I spend more than 30mins in the kitchen to create a dish. Some how, over the years, I even forget time when I cook because it’s all about flavours in my dish. It is hard to time myself. It even might take longer or shorter depends on ingredients I choose and, could be the same base dish I decide to cook. You most probably know that more you cook all the veggies, herbs and spices, more flavours in a dish you will get.
Sometimes you have days, where you don’t want to spend too much time stirring in kitchen and, that’s ok. We all have been there. And, if you have demanding job Mondays to Fridays, you might want to spend time in the kitchen as little as possible. Unless, you found cooking therapeutic like me. The dish, I am sharing with you today, is one of those days. I wanted to be super speedy but still maintained flavours.
Ok, so let’s get to it.
Vegan Tofu Spicy Curry
The sauce has been bought from natural sources – Meridian company but, I have still added my twist with spices and some selected veggies. And, Basmati rice you have to cook too and, overall of cooking time is 20mins.
You will need ( for 2 hungry people )
- 1x The Toffoo ( Hard TOFU )
- Soya Sauce for marination of TOFU
- 1 x Meridian Korma Cooking Sauce
- 1 cup White Basmatti Rice
- 1/2 tsp Saffron
- 1 Onion
- 1 or 2 Garlics
- 1x Carrot
- 6 x Cherry Tomatoes
- 1/2 tsp Chilli flakes or 1 fresh chilli
- Handful fresh Coriander
Meridian Korma Sauce – Nature’s Energy
The TOFOO – Hard TOFU
Firstly, cut TOFU in large chunky square shapes and marinate all in the soya sauce. Leave it at least for an hour to soak before grilling. Then, fry the onion, garlic, cheery tomatoes and chillii in the pan on a drizzle of cooking oil. After about 5 mins add carrot ( cut in a small cubes ) and fry for another 5mins. Meantime, grill the TOFU on both sides and, start cooking the rice. Add the grilled tofu ( already cut in cubes shapes ) in the pan with all the onions, garlic, carrot and, keep stirring for 2mins. Add, the Korma sauce and fresh coriander and let it cook for another 7-10mins so all the flavours blend together. I found cooking with Le Creuset pans and dishes, food taste different.
Le Creuset Stainless Steel – Non-Stick Frying Pan
Once basmati rice start boiling, add a pinch of saffron and turn to small heat. ( on induction I turn to n.4 for slower cooking ) Saffron adds that extra earthy yet sweet flavour to overall dish. The only way to eat rice esp. if you are not into it like me.
Saffron has numerous healthy benefits. It contain plant compounds that act as antioxidants. Molecules that protect your cells from free radicals and oxidative stress. Saffron is also know as “sunshine spice” – helps you brighten your mood. Saffron all the way!!!
Few spices, roasted tofu, Meridian Korma sauce with saffron rice – and, voila! The warming dish is here! It is a perfect dish before yoga practice. Not heavy, just light and fluffy and a full of flavours! See my class schedule if you like to try a class with me.
Let me know what you think, how did you enjoy and, what was your TOFU taste like? Love to hear it from you. Let’s compare the flavours. Here are the few links to The TOFOO and Meridian Sauces and, Le Creuset Non-Stick Frying Pan.
Enjoy this warming, spicy plant based dish. Happy Cooking, happy eating!
Till next time! In the kitchen or on the mat!