Tuesday 29 November 2011

Scrambled Tofu w/ Potatoes.

Potatoes and tofu are two of the best inventions ever!

- 1 large potato
- 200g tofu
- 1 tbsp margarine
- seasalt, fresh ground pepper, paprika, curry powder, vegetable broth

Grate the potato and fry for two minutes in margarine ( I didn't peel it. Depends on the potato.) Add crumbled tofu and fry for about 10 minutes on medium heat. Add spices to taste (I just used a hint of curry) and stir occasionally. That's it.


Wednesday 16 November 2011

Carrot-Cashew-Soup w/ Glazed Tofu And Brussel Sprouts.


 Soup:
- 1 red onion, finely chopped
- 2 cloves garlic, smashed and finely chopped
- 1 tbsp olive oil
- 1 tbsp sugar
- small piece of ginger, finely chopped or grated
- 2 red bell peppers, chopped
- 5 carrots, chopped
- 1 big potato, finely chopped
- 80 grams cashews ( I had roasted, salted ones, as they're cheaper. Regular one might be better)
- splash orange juice
- salt, pepper, paprika, curry, cumin, vegetable broth, fresh rosemary

Tofu:
- 200g firm tofu
- handfull brussel sprouts
- olive oil
- shoyu
- orange juice


Fry onion and garlic in olive oil, add the sugar. Let caramelize while stirring constantly. Add red bell pepper and a splash of water, let cook for about 5 minutes, stir. Add carrots, more water, ginger, spices. After cooking for 5 minutes add cashews and let cook on medium heat for about 20min. 
In the meanwhile cut tofu into small triangles and marinate with shoyu. 5min before the soup is done, fry tofu in 1-2 tbsp olive oil, cut brussel sprouts into halfs or quarters and add. Stir from time to time until tofu and sprouts are brownish and look yummy. Deglaze with a big splash of orange juice, let cook until all the juice has gone.

Purre the soup with a handheld mixer and serve with tofu and sprouts. It's spicy but not hot and creamy as hell. 



Friday 4 November 2011

Potato-Carrot-Curry w/ Green Tomatoes



- red onions
- garlic
- carrots
- potatoes
- TVP flakes (or big chunks cut into strips)
- apricot-peach jam 
- green tomatoes
- corn starch
- cinnamon, paprika, curry powder, cumin, sugar, salt, pepper, vegetable broth

Like most of the time, I can't give you measurements. I used a big pot and I know that I used 2 litres of water, we had about 4 big portions (with rice).
Fry finely diced onions in 2 tablespoons oil until trunslucent. Add smashed garlic and spices and stir well for about 1 minute, make sure not to burn the spices.
Add a small cup of water and let boil this mixture for 2 minutes, stir occasionally.
Dice carrots and potatoes. Add 2 litres cold water to the onion mixture and immediately add carrots and potatoes, stir well and let cook.
When the water is boiling, add the TVP soy and green tomatoes ( I had quite small ones and just cut them into halfs, if yours are bigger ones cut them into quarters) and let cook for about 20 minutes. Add vegetable broth and maybe a bit more spices, as the TVP soaks a lot of flavour.
Add the apricot-peach jam and stir well. Mix 1 tablespoon corn starch with water and add to the boiling mixture while stirring well. A lot of stirring, hm? The mixture will thicken a bit and gets creamy, lower the heat and stir for another 5 minutes.
If you don't have green tomatoes, leave them. Red tomatoes are much sweeter and would add a totaly other flavour and might be to sweetish. On the picture you see my version without the green tomatoes, was also quite good, but I liked it much better with the green tomatoes. I had a tomato plant and the last fruits wouldn't turn red and as was end of October I thought that I maybe should use them and this curry was the result.
Serve with rice.