Tofu Lentil Curry Recipes

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TOFU LENTIL CURRY



Tofu Lentil Curry image

This is one of those "eyeball" recipes that I've been throwing together for some time. Since I've been wanting to keep track of what I eat, I just added this so that I can have a nutritional breakdown. Vegan, easy, one pot, and experimentation is encouraged if you want to give this recipe a try. Good served either with or without rice, and tastes better after mingling for a night in the fridge.

Provided by whistlinpixie

Categories     Curries

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil, for pan frying
1/2 lb firm tofu or 1/2 lb extra firm tofu
1 onion, diced or thinly sliced
1 garlic clove, minced
1/2 red bell pepper, diced
1 cup carrot, diced
13 1/2 ounces coconut milk
6 cups water or 6 cups stock
1 cinnamon stick, roughly 4-inch piece
1/2 lb dried lentils
1/4 cup mild curry powder (I like Sharwood's)
1 cup frozen peas
2 tablespoons cornstarch (optional, dissolved in 1/4 cup water)
salt and cayenne pepper

Steps:

  • Drain tofu, and squeeze water out with your method of choice, being careful not to crumble tofu. Dice tofu and toss with 1 tbsp of curry powder. Set tofu aside and allow it to absorb flavor while prepping vegetables.
  • After dicing vegetables, heat oil in the bottom of a stew pot or dutch oven over medium heat and add tofu. Allow tofu to sear until brown for a couple of mins, then turn them and allow the other sides to brown. Add diced onion, garlic, and bell pepper, and saute until onions are translucent. I like my carrots soft, so I microwave or boil them for a few mins before adding them, but feel free to add them straight in if you like.
  • Add coconut milk, the remaining curry powder, cinnamon stick, and water, increase heat to medium high, and stir. While curry is coming to a simmer, rinse lentils well in a colander and add when a simmer is achieved. Simmer for 20 mins, stirring occasionally, or until lentils are cooked soft to the tooth. If your family prefers a thicker consistency, add water/corn starch mixture now and stir until thickened. Remove from heat and add peas. Season with salt and cayenne pepper to taste, and serve with or without rice. Garnish with crumbled cashews if desired.

Nutrition Facts : Calories 358.7, Fat 11.9, SaturatedFat 8.3, Sodium 60.2, Carbohydrate 53.4, Fiber 11.6, Sugar 29.1, Protein 11.9

RED LENTIL AND TOFU CURRY



Red Lentil and Tofu Curry image

Categories     Quick & Easy     Low Cal     Tofu     Lentil     Summer     Vegan     Gourmet

Yield Serves 2

Number Of Ingredients 13

1 small onion
1 garlic clove
a 1/2-inch piece fresh gingerroot
1/2 cup red lentils
2 tablespoons vegetable oil
3 1/2 cups water
1/2 pound firm tofu
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala or curry powder
1/2 teaspoon salt
a generous pinch cayenne
3 tablespoons chopped fresh cilantro sprigs
Accompaniment: cooked rice

Steps:

  • Thinly slice onion and mince garlic. Peel gingerroot and mince. In a sieve rinse lentils and drain. In a 2-quart heavy saucepan cook onion and garlic in 1 tablespoon oil over moderate heat, stirring, until golden. Add gingerroot and cook, stirring, 1 minute. Add lentils and water and gently boil, uncovered, until lentils fall apart, about 20 minutes.
  • While lentils are boiling, rinse tofu and trim ends. Cut tofu into 1/2-inch cubes and gently press between paper towels to remove excess moisture.
  • In a small heavy skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook cumin seeds, stirring, until a shade darker, about 1 minute. Add garam masala, salt, and cayenne and cook, stirring, until fragrant, 15 to 30 seconds. Stir hot spice oil into lentils and gently stir in tofu cubes. Let curry stand, covered, 5 minutes to allow flavors to develop. Stir in cilantro and salt to taste.
  • Serve curry over rice.

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