Last week I made this.....
The taste was sure a surprise, I had so much fun playing around with some new spices like white pepper and cumin seeds.....it's amazing how quickly sometimes we can get all caught up in the day-to-day and forget about partaking in the activities that we absolutely love, love, love.....for me one of the best places to be is in the kitchen, apron on and ready to cook, experiment, and most of all just have fun! Is this my calling?
Curry Tofu Recipe:
extra firm tofu
coconut milk
red curry paste
sweet potato
purple onions
cauliflower
red pepper
extra virgin olive oil
ground white pepper
red pepper flakes
turmeric
cumin seeds
I started by taking the tofu and chopping it into cubes and then let it marinate in the red curry paste/coconut milk mixture for a few days, this really infused the favor into the tofu - I would do this again. Then on the day of, I began by chopping the potatoes first and getting them going in a big pan with the olive oil and spices. Then I added the onions, let them brown and then added the cauliflower and put the lid on so it would steam a bit. What I love about the turmeric is how it dyes the cauliflower to a bright yellow....it is like the sun on the horizon....then I added the red pepper and let it sweat a little. Finally, I added in the tofu and sauce and let it come to a simmer....then the secret ingredient that I feel took the dish from good to great: imported Italian fontina cheese. Nothing but deliciousness!
Serving suggestion: over a bed of basmati rice.
