Friday, September 19, 2014

Tofu in rich N’ creamy curry


#TofuCreamycurry #TofuCurry #Tofu #Recipe #SimiJoisPhotography #TofuCreamycurry #TofuCurry #Tofu #Recipe #SimiJoisPhotography

With each year I see myself stretching to do things I never dreamt of, it’s a feeling of liberation.  I must have been such a boxed thinker. We are all born free, but somehow somewhere we all form opinions, biases and try and fit all our thinking into specific boxes. We judge a book by the cover, even before we  have read a few pages, we make rigid opinions and conclusions. We forget to be a child, curious and happy. By no means free thinking means lack of disciple, see even here am trying to define, trying hard to put it in a box. Old habits die hard, it’s hard to let go. Art is curative, whether it is cooking, baking, painting, writing or photography. It cures and makes us into better people, at least some of us.

I wonder if writers feel the same way, I happen to have a writer friend and she told me about her writing class. That’s really out of the box for me . I kept telling her in different words than this, “I cannot write” she told me something that will stay on my mind and is a valuable life lesson, “just write don’t judge ,  If you start judging when you write, the inner critic will win and you will not be able to progress. “ I call it  a life lesson, as we constantly judge our own selves and in the end we end up being something we are not. I am so glad I enrolled, it’s definitely going to open up some rusty windows in my brain and let in some fresh air and sunshine. I am curious to see, how my thinking will change and how this will effect the way I think and photograph. Super excited! Thanks Monica!.  She’s amazing, I just have to tell you her food essay is included in :  Best food writing 2014. Now you get the idea of who she is.  I really hope to stop thinking about the outcome and enjoy the process, give myself up to be molded and cured as life should. 

#TofuCreamycurry #TofuCurry #Tofu #Recipe #SimiJoisPhotography



1 box of firm tofu
2 large tomatoes or 3-4 small
1 big yellow onion
2 cups frozen peas
5 tbsp cooking oil ( anything you use)
2 tbsp cashew nuts
1/2 cup half n half or cream
1 tsp sugar

Spices
1tsp cumin
3/4 tsp turmeric
2 tbsp homemade spice blend (the one I just shared with you)
salt to taste

Soak the cashew in warm water for about 20 minutes. Puree it with the tomatoes.

Puree the tomatoes and cook till it is reduced to half or less and looks like a thick paste. Keep aside.


Preheat oven to 375F. Cut the tofu to desired cube sizes and toss it in 2 tbs oil and a little salt. Arrange in baking tray and bake for 12 min, turn them around and bake for another 10 min till it’s roasted to a golden brown color.

Finely chop onion, it has to be very fine, if you prefer, puree, do that. Sometimes puree is much better than big chunks of onion. It has to be almost a grated consistency. Heat a saucepan, add 2 tbs oil and add cumin when it splatters add (very) finely chopped onion. Roast till translucent NOT BROWN, brown will change the color of the curry and make it darker and I don’t want that. Now add turmeric.  Add the tomato puree, spice blend, salt, sugar and stir and let it simmer. Now add the half and half and 1 cup or more of water till the gravy is of required thick consistency. Now add the roasted tofu and frozen peas and bring to a boil.

Serve hot with cumin rice.


#TofuCreamycurry #TofuCurry #Tofu #Recipe #SimiJoisPhotography










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29 comments:

  1. A fabulous curry! That is something I will try as soon as possible. Simply droolworthy...

    Cheers,

    Rosa

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  2. Tofu curry looks delicious. your photography is marvelous Simi. Absolutely love your space

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  3. A nice variation to the paneer muttor. Whites are used brilliantly in the pictures!!!

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  4. The curry looks incredible. Beautifully presented :)

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  5. It takes a lot of courage to push yourself forward and take risks. As humans, we are wired to avoid situations that make us feel in danger, and enrolling in a class - i.e., willingly taking the chance of rejection and a shattering of our hopes and dreams is precisely such a thing. But I believe that's the only way we can grow as people, as artists, as creators. So best of luck :)
    I often adapt curry recipes that are meant to go with paneer to include tofu. This looks like it's just up my alley!

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  6. Growth means taking risks. Your thinking is crystalizing into some clarity points that will be so helpful. I flipped over to the food writer your like Life of Spice. Looks like a fun and useful read. Hang in there I think you are going in the right direction. I like how you arranged the food in your recipe this week. Looks very appetizing. Reading the recipe reinforces my opinion. I like agreeing with myself---Lol.

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    Replies
    1. Thanks Carol, will keep you guys posted on the class.

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  7. This tofu curry looks incredibly creamy, delicious and packed full of flavour. Definitely a recipe that I need to recreate, thanks for sharing it!

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    1. Thanks Thalia, let me know how it turned out.

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  8. My son loves tofu and I am sure he would love this curry as well! Thanks for coming and linking up at The Weekend Social. All posts get pinned on our pinterest board! Please be sure to come back next week starting Thursdays at 9PM EST on culinaryflavors.gr! I hope to see you there!

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    1. Thxs Katrena, let me know how it turned out. Will be back next week. :)

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  9. Goodness, just discovered your blog and I am so so in love. Please what brand of rice did you use? I love the extra long grains. Trying the tofu curry.

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  10. Goodness, just discovered your blog and I am so so in love. Please what brand of rice did you use? I love the extra long grains. Trying the tofu curry.

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  11. Hi 9ja welcome to TNS thanks so much for stopping by.

    The rice i used is basmati and the brand id India Gate : classic

    Hope this helps

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    Replies
    1. Great! I will look for it. Is there a special trick to preparing the rice?

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    2. Cooked it on stove top rice : water = 1: 1.5 . Do u want me to do a post on it ??

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    3. Next week for sure ! Thanks

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  12. So so true about how we judge and restrict ourselves as adults. And who says you can't write? That post was lovely!

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  13. This sounds really good! I'm thinking about making it soon. How do you think it would be with coconut milk instead of cream to make it a little lighter? Thanks!!!

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    Replies
    1. Imogen,

      I have tried it with coconut milk - i loved the flavors. I think u will like it too.

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    2. Thanks Simi J, I'll try that!

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  14. The curry looks so creamy. Drooling here. And love how you got such good pics with all the whites in play.

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  15. What a beautiful curry, gorgeous shots... <3

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  16. Gorgeous photos ... n the curry looks yumm

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  17. white clicks are always fabulous.love the curry.
    well written post:)

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  18. Great recipe. Had my own variations, used almond meal instead of cashew, as my son is allergic to it. Used some left over pasta sauce, instead of fresh tomatoes, as I didn't have any...and it still turned out fabulous! Thanks.

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Thanks for stopping by and taking the time to browse. I appreciate all your comments, feedback and input. Hope you enjoy your stay :))

hugs!
simi

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