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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a Vegan version of an Indian favourite. Small cubes of Indian cheese (tofu) with a spicy green gravy. Ingredients:
2 (8 ounce) extra firm cubed tofu |
1 teaspoon cumin seed |
1 teaspoon paprika |
1 teaspoon coriander powder |
2 garlic cloves |
1 tablespoon olive oil |
2 cloves |
1 leek, washed and sliced |
2 bunches kale, washed and chopped |
4 tablespoons tomato paste |
1 (8 ounce) can tomatoes |
1 teaspoon fennel seed |
1/2 teaspoon cardamom seed |
1/2 teaspoon salt |
Directions:
1. Heat half the olive oil in a frying pan. Add cumin seeds, paprika, coriander powder and garlic, saute 1 minute.
2. Add drained tofu. Saute until tofu is golden brown, remove from pan and set aside.
3. Grind cloves, cardamom and fennel seeds.
4. Heat remaining oil and add ground powder and leek, saute until brown.
5. Add kale, saute until kale is limp.
6. Add salt and blend kale mixture in a food processor with tomato and tomato paste.
7. Return to pan and add tofu mixture. Simmer 10 minutes.
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