I have a tendency to let lunch sneak up on me. All of a sudden it’s 12:30 and I’m starving. This is a super quick lunch or side dish, even though it looks like it has a lot of ingredients. If you have these spices standing by, it takes all of a minute to measure everything out. Chopping the carrots doesn’t take that long either, but you could always just pulse them a few times in your food processor if you want.
If you want, feel free to used steamed cauliflower instead of tofu in this dish. I think it’d be great that way!
Indian Spiced Tofu
Serves two, but I almost at the whole thing!
1 Block Extra Firm Tofu, pressed*
2 Small Carrots, finely chopped
1/4 Cup Frozen Peas
2 tsp Lemon Juice
2 tsp Earth Balance
1/2 tsp Mustard Seeds (brown/black)
1/2 tsp Cumin Seeds
1/4 tsp Turmeric
1/4 tsp Paprika
1/2 tsp Coriander
1/2 tsp Pepper Flakes (scant)
1/2 tsp Salt
Heat vegetable oil (1-2 Tbs worth) in a skillet over medium heat. When oil is hot, add spices and stir. When mustard seeds begin to pop, add lemon juice. Let the juice bubble for a a few seconds, then add carrots and saute until just tender, 2-3 minutes. Add tofu and stir to coat, breaking up large pieces until you get a consistency you like. Taste and adjust seasonings (you might want more salt or lemon juice).
When mixture is hot again, add peas and mix gently until thawed. Add earth balance and stir until melted and evenly distributed. Serve immediately!
*You can press your tofu like a normal person (i.e. for a while with weights, letting it drain into a sink or a bowl) or you can do what I do when I’m just going to crumble the tofu anyway:
1. Drain off excess liquid from tofu.
2. Place tofu at the short end of a clean terry cloth rag
3. Roll up the tofu!
4. Squeeze the dickens out of it, allowing yourself to crush it a little.
5. Unroll into a bowl or directly into your pan.
Voila!Â And it already starts the crumbling process, which makes it a great way to press the tofu for this dish.