Curried Tofu over Watercress |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is quick and easy. I want to try adding some peas or other vegetable, as well as mango instead of the apple, but haven't had the chance to yet. Ingredients:
1 (14 ounce) package firm tofu, well drained |
2 tablespoons curry powder |
3 tablespoons olive oil |
1 medium onion, chopped |
6 garlic cloves, minced |
1 cup water |
1 tart apple, chopped |
1/4 teaspoon sea salt (to taste) |
1/2 teaspoon fresh ground black pepper (to taste) |
1 bunch watercress, rinsed well & dried (leaves & tender shoots only) |
Directions:
1. Cut tofu into small bite sized pieces and let sit on a cloth napkin to absorb more of the water.
2. Add the curry powder to a quart ziptop bag, add the tofu and toss to coat.
3. Heat the oil in a skillet over medium-high heat. Add the tofu and cook, turning often, for 10 minutes.
4. Add the apple and water and simmer until most of the water is gone and the apple is soft.
5. Serve over the watercress.
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