Winter Tofu and Vegetable Korma

Unless I go into a carnivorous rage and end up at the McDonald’s drive-through tonight ordering six quarter pounders, I will have made it an entire month without eating any meat.  And I don’t foresee that happening.  I did have my first real “I want a damn burger already” moment on Friday, but it turns out that was actually an “I want some damn grease” moment, because it seems to have subsided after the large quantity of french fries and various other junk food that I consumed at the ski lodge on Saturday.

So here it is: the last official ‘vegetarian month’ recipe.  But worry not my plant-eating friends and soy-afficienados, I plan to keep up the vegetarian-cooking, atleast once a week (is meatless Monday too cliche?)  What this month has taught me is that there are actually an amazing number of vegetarian options and that they are easy to make and delicious enough that even my fried-chicken-lovin’ husband has given his endorsement.

Winter Tofu and Vegetable Korma

from Smokin’ Chestnut

serves 6

1/4 tsp ground cardamom **(1/2 tsp)
1 1/2 tsp turmeric **(3 tsp)
1 1/2 tsp crushed red pepper flakes
1 1/2 tsp ground cumin **(3tsp)
1 3/4 tsp ground coriander **(2 1/4 tsp) 
1/2 tsp cinnamon

2 Tbsp olive oil
2 medium yellow onions, finely chopped
1 Tbsp fresh ginger, grated
4 cloves garlic, chopped
1 1/2 lbs sweet potatoes cut into 1/2-inch cubes
1 lb cauliflower, cut into 1/2-inch pieces
1/2 cup slivered almonds, toasted
1/2 tsp Kosher salt **(1 tsp)
15 oz firm tofu, cut into 1/2 inch-cubes
1 14-oz can coconut milk
cooked brown rice, to serve

1. Preheat oven to 400 degrees. Spread tofu cubes onto nonstick cookie sheet lined with silpat or sprayed with a bit of olive oil. Bake in oven for roughly 25 minutes or until lightly browned. Set aside.
2. Meanwhile, heat olive oil in dutch oven or other large, heavy-bottomed pot over medium-high heat. Add onions and cook until softened (roughly a few minutes). Add ginger and garlic. Stir in spices and cook for a minute or two more. Add sweet potatoes, cauliflower, half of the slivered almonds and salt.
3. *Add 3 cups water and coconut milk. Stir and cover, leaving a small crack open to vent. Cook for 15-20 minutes, or until potatoes are cooked through. Stir in baked tofu and simmer for 5 minutes.
4. Serve over cooked brown rice and top with remaining slivered almonds.

*I found that 3 cups of water was too much, I would recommend starting with 2 and adding more as needed.
**I’ve put in bold what I used for each of these spices.  I really recommend doing this to taste, especially if you are messing with the amount of water.  I like thinks with a lot of spice. 

Johanna