I recently discovered smoked tofu, and it’s one of my new favourite foods. It has a lovely smoky, nutty flavour, and when fried, it has an almost “meaty” texture. It’s a very firm tofu, so holds it shape well for curries and stews.
If you can’t find smoked tofu, a normal firm tofu will also work well in this dish.
Gluten, dairy, nut, egg free. Contains soy. Suitable for vegans and vegetarians.
300g Smoked Tofu (I used Earnest Bean Smoked Tofu)
1 large brown onion, sliced.
1/2 teaspoon of ground cumin
1/2 teaspoon of ground cardamom
1/2 tpeadspoon of ground coriander seeds
2 teaspoons of ground turmeric
1 teaspoon of dried ginger
1 tablespoon of tamarind paste
400 gram can of coconut milk
half a butternut pumpkin (other types of pumpkin will also work well), roughly chopped into 3cm cubes.
1/2 a cauliflower, roughly chopped
1 bunch of English spinach, roots removed, and chopped.
salt to taste
Cut tofu into 1cm strips. In a large pot, shallow fry tofu until golden in oil about 1/2cm deep, until lightly golden. Remove from pot.
Slice onion, and fry on medium heat in remaining oil for a few minutes, until it starts to soften. Add dried spices, and fry for another minute. Add peeled and chopped pumpkin (about 3cm cubes) to the pot, and stir through.
Pour in coconut milk, and turn to low heat. Cook covered for about 3 minutes. Add roughly chopped cauliflower. Simmer covered for 10 minutes.
Place spinach on top of curry. Cover for 2 minutes, and simmer. Stir through wilted spinach and tamarind paste. Remove from heat.
Stir through cooked tofu, add salt to taste, and serve with steamed rice.