Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.
As a vegetarian one of the first new things I tried to eat was tofu and for a long time I actually didn’t like tofu. Recently I found out it’s all about how you prepare tofu and this curry with tofu is definitely one of my favorite dishes with tofu now. The tofu is baked first and then added to the curry. It nicely soaks up some of the curry flavor. This curry is a bit sweet, which is an unique flavor for a curry, but it really works. I really like this curry as it has a bit of a different taste than other curries and the potato and tofu really soak up the flavor from the sauce and it’s really nice.
This recipe is loosely based on I Love Vegan her Spicy Tofu Potato Curry Soup Recipe.
Ingredients
- Tofu – 1 block
- Potatoes – 4
- Red Bell Pepper – 2
- Onion – 1
- Carrots – 2-3 big carrots
- Coconut milk – 1 can/ 2 cups
- Water – 1 cup
- Sweet Chili sauce – 2 tablespoons
- Bouillon cubes – 2
- Masala – 1 heaped teaspoon
- Garlic powder – 1 teaspoon
- Coriander powder – 1/2 teaspoon
- Turmeric – 1 teaspoon
- Paprika powder – 1 teaspoon
- Curry powder – 4 teaspoons
- Cumin powder – 1 heaped teaspoon
- Cayenne Pepper – 1 teaspoon
- Salt – a pinch
- Mustard seed – 1 teaspoon
- Olive Oil
This recipe serves about 4 people. I usually serve it with rice, but you can also serve it with flatbread or other bread. Instead of red bell peppers you can also use pumpkin instead.
Method
- Slice and dice the onion in tiny pieces. Put the onion in a pan or wok. Then cut the red bell pepper, potatoes and carrots into tiny pieces.
- Bake the onion until translucent. Then add the other veggies, the water, the coconut milk and the bouillon cubes. After that add all the spices except for the salt and stir well. Also add the sweet chili sauce. Let it cook for about 20 minutes.
- In the meantime slice the tofu into tiny squares. Coat the tofu with a bit of sweet chili sauce. Now bake the tofu in a small pan for about 15-20 minutes. Turn the tofu around regularly.
- Once the curry has been cooking for about 20 minutes. Start cooking the rice if serving with rice.
- Once the tofu has been baked long enough and is golden brown on most sides (see picture) add it to the curry. Stir well and let the curry cook for another 5 minutes.
- Remove the curry from the stove and serve with rice or bread. Enjoy!
Pictures
I think I could handle tofu in curry b/c it has such strong seasoning.
Sophia Rose recently posted…Audio Review: Sweet Fall by Tillie Cole, Narrated by Stephanie Bentley
The strong seasoning of the curry really seeps into the tofu and gives it a lot of flavor. I don’t like tofu in many dishes, but in this curry it worked great!
Oh yes. Tofu is ALL about how it’s prepared. I don’t cook with it too often because of that. Always makes me nervous. Glad you found a yummy way to eat it!
anna @ herding cats & burning soup recently posted…4 stars– Maverick (Taggart Brothers #3) by Lisa Bingham
Tofu makes me nervous too, it’s so hard to get it prepared right and I am so happy I found a way to prepare it that I like. The tofu really shines in this curry.
Mmmm, this looks great! I love tofu in a lot of things now though I didn’t like it much when I first tried to eat it. Right now I love to bake it and then slather it with sauce. I’ll definitely try this curry, though! Thanks for the recipe!
S. J. Pajonas recently posted…November 2016 Goals
I disliked tofu at first as I prepared it all wrong, but nowadays I do like it as I’ve found some good way to prepare it. Baking it is great, as soon as I figured out you just have to bake it long enough. I am a bit impatient at times ;). Let me know how it turns out if you give it a try!
I’ve never had curry, but I do eat tofu in a lot of the frozen meals eat. It’s just mixed in with the veggies and stuff though, so it’s kind of like I know it’s there, but it just blends with all the other flavors and textures. But I think I tried making something with tofu noodles once and that was just a disaster lol.
Kristen @ Metaphors and Moonlight recently posted…Book Review: The Moonlight Market by Aidee Ladnier
Yes tofu works great in dishes like this where it blend sin with the other veggies and the flavors. I have had a few tofu cooking disasters until I found some good recipes. It can be a bit of a hit or miss.
We don’t have as many frozen meals here, we do have some fridge meals (not sure if that’s a word?), but only few of those are vegetarian.
I had curry once a long time ago and disliked it. I’ve never wanted to eat it again. And tofu? Nope, not for me I’m afraid. However, being a vegetarian I can see how you would love something with a lot of flavor. I do enjoy reading your kitchen blogs a lot!
Lorna recently posted…Audiobook Review: Refuge by Karen Lynch (@Mollykatie112, @karenlynchNL, @audible_com)
There’s a lot of differences between curries, almost no two curries are the same, so maybe you just had a bad experience with curry. I didn’t like tofu at first either, but it really matters how you prepare it in my experience.