Monday, November 12, 2007

Curry Tofu and Potatoes

I bought some yellow curry a while back and have been wanting to try it out. This idea came to me the other day and it turned out rather yummy. You'll need a baking dish. I used a round ceramic one, which worked perfectly. 

You'll need: 
Three large red potatoes (or substitute w/ another type of potato)
A sweet onion (1 small or half of a large)
Two big handfuls of mushrooms
A heaping spoonful of peanut butter
1 block of extra firm tofu (I like the extra firm, high protein tofu from Trader Joes)
Tamari Sauce (to taste)
Olive Oil
Paprika (to taste)
Gravy thickener (flour will do) (2 1/2 to 3 heaping tablespoons)
Vegan Margarine
Sea Salt
Ground pepper
Red Pepper Flakes
Yellow Curry (2 to 3 tablespoons)
Curry Marsala (powder) 1 to 2 tablespoons

First: Cut up 3 large red potatoes into thirds and boil. 

Cut the onion into small pieces - saute in skillet with olive oil. Add parika, pepper flakes, ground pepper and sea salt. Once caramelized, set aside. 

Slice the mushrooms into flat pieces. 
Cut the tofu into small cubes

In the skillet, push the contents to the edge, leaving an empty space in the center. On medium heat, add two hefty tablespoons of margarine, then stir in 2 tablespoons of gravy thickener, 1 cup of soy milk, sea salt, pepper, curry, curry marsala, and peanut butter. You can add more soy milk, but add more gravy thickener so the gravy doesn't become runny. Stir until it thickens and the peanut butter is melted. Pour gravy mixture into baking dish. 

Scatter the tofu on the bottom of the baking dish. 

Place the mushrooms on top of the tofu, making a new layer. Shake tamari sauce all over mushrooms. 

Drain potatoes. Mash with 2 hefty tablespoons of margarine and soy milk (don't go crazy - or they'll end up too runny, you want them to be sticky). Add paprika, sea salt, ground pepper and mix. Scoop out mash potatoes and place on top of the mushrooms as the final layer. 

Bake at 350 to 375 degrees (uncovered) for 35 to 40 minutes. The gravy mixture will get bubbly and the potatoes will get a little crisp at the peaks. 

Scoop and serve. 


Anonymous said...

I'm making this recipe right now and the sauce tastes amazing! My kitchen smells divine. More comments after I take it out of the oven...

Anonymous said...

Very much the helpful information