This would be a perfect complement to any Asian or Indian
meal. It would also be good on a green salad, maybe with chick peas and fresh
sliced tomatoes. I served it with a big pile of rice, cauliflower and peas that
I smothered in a bottle of Trader Joe’s Thai Red Curry Sauce.
The recipe calls for a full quarter cup of curry…. I was leery
of the amount, but if you like curry, then I encourage you to go for it and use
the entire quarter cup. It also uses a lot of cumin seeds which were nice and
crunchy. This recipe is modified from "Veganonicon" by the incredible vegan goddess, Isa Chandra Moskowitz.
Here’s what
you need:
3 T rice
wine vinegar
2 T olive
oil
2 T soy
sauce
¼ C curry
powder
1 t cumin
seeds
1 pound firm
or extra firm tofu – sliced and pressed dry
Here’s what
you do:
Mix marinade
ingredients and smear over tofu. Marinate for at least an hour. Grill or fry in
a tiny bit of oil.
No comments:
Post a Comment
Thanks for stopping by my Living Cookbook! I appreciate each and every comment!