Dana Treat – Treat Yourself

A Story and a Question

Posted March 8, 2010

Tofu-Cauliflower Karhi
Adapted from New Vegetarian
Serves 4

I had some toasted coconut on hand from another recipe, so that is what is garnishing this dish.

12 oz. extra-firm tofu
2 tbsp. canola oil
2 tsp. cumin seeds
2 tsp. black mustard seeds
1 medium shallot, chopped
1 small zucchini, julienned
1 small cauliflower, cut into florets
2 large red jalapeños, seeded and diced
1 tbsp. chopped fresh ginger 2 cups buttermilk
½ cup chickpea flour 1 cup vegetable stock
1 tsp. tumeric
2 tsp. ground coriander
1 tsp. chili powder
1 tsp. salt
1 tbsp. brown sugar
1 tbsp. lemon or lime juice
½ cup chopped cilantro

Cube the tofu and set aside.  Place a large cast-iron skillet over high heat and, when hot, add the oil.  Add cumin and mustard seeds.  Be careful as the mustard seeds will start to pop.  Immediately and the shallot, and stir.  Add the tofu to the pan and cook until golden on each side, then turn over.   Add zucchini, cauliflower, jalapeños, and ginger and stir, cooking until the vegetables are slightly softened and golden in spots.

In a large mixing bowl, whisk ½ cup of the buttermilk into the chickpea flour to make a paste, then gradually whisk in the rest of the buttermilk.  Whisk in the vegetable stock, tumeric, coriander, and chili powder.  Pour the mixture into the pan of sautéing vegetables and tofu.  Bring to a simmer, stirring, and cook oer low heat for 20 to 30 minutes, adding water or stock if the sauce becomes too thick.  (DT: I probably added at least another cup of liquid.)  Add the salt and brown sugar and stir well.

Just before serving, sprinkle in the lemon or lime juice and the cilantro.  Serve over rice.

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