What’s In The Fridge? (Cashew Curry Tofu Edition)

31 May

So I’ve been a little behind in the last few days. This is what running around can do to you. I’m floating between Beverly Hills and Ann Arbor, crossing my fingers and hoping to all that is good in this world that my little pug brother will be okay. We just found out that he has bacterial meningitis, which means the meninges surrounding his brain and spinal cord are swollen. We’ve started treatment but nothing is certain. It breaks my heart to think that he might be in pain, so I’ve been coping by cooking (and eating), as many do. I do know that the only constant in life is change, and that change brings about growth. So here’s to changing and learning throughout your entire life. And here’s an easy and tasty dinner you could make any night of the week!

Pan-Fried Tofu with Cashew Curry Sauce (and Sautéed Vegetables with Quinoa)

The Sauce:

NOTE: I was a bad blog lady and didn’t measure while I was cooking, so the following are approximations to the best of my guessing ability. Plus you can just alter it to taste!

1/3 (heaping) cup cashews

half an onion (chopped)

2 Tbsp olive oil

4 Tbsp flax milk (or any milk-like beverage)

1 Tbsp red curry paste

1/4 tsp cayenne

1 tsp chili powder

pinch of salt

Heat the olive oil in a sauce pan and add the cashews so they brown. Stir in the rest of the ingredients and simmer until the onions are translucent and the sauce smells awesome. Remove from heat. Once cooled a bit, transfer to a food processor and blend until smooth.

The Rest: 

NOTE–since this is a “what’s in the fridge?” dinner, use whatever vegetables you want!

1 package firm tofu

2 cloves fresh garlic, chopped finely

4 Tbsp tamari

2 Tbsp maple syrup

handful of green beans

half an onion (chopped)

1 portobello cap, chopped

pinch of salt and pepper

1 cup quinoa

Begin by pressing the water out of your tofu (here’s a pretty good explanation on how to do that from Veggie Belly). While you wait, prepare the marinade for the tofu.

Combine tamari, maple syrup, and garlic in a bowl. When the tofu has dried, slice it into 1/4 to 1/2″ pieces and cover with the marinade. Allow to sit while you prepare the quinoa and veggies.

just hangin out

To make the quinoa, bring 2 cups of water to a light boil. Add the quinoa, and reduce heat. Cover and allow to simmer for about 12 minutes. There should be no water left in the pot and you will have beautiful, fluffy quinoa!

quin-wow

Sauté vegetables of your choice in a little vegetable oil, beginning with the aromatics (in this case, onion). I used chopped portobello mushrooms, fresh green beans, and onion this time. I always put a little salt and pepper on my vegetables, but you could add whatever spices that tickle your fancy.

vegging out

Once your tofu has taken on some color, it’s time to throw it in a hot pan! I used my cast-iron skillet with medium-high heat.

Let the tofu brown on each side and remove it from the pan. You can drizzle the remaining marinade on the tofu before flipping it for extra taste and caramelization.

Fill bowls with quinoa, vegetables, and top with a few slices of tofu. Spoon your smooth, cashew curry sauce on top and there you have it!

This is one tasty mess of vegetarian, gluten-free delight.

Enjoy!

P.S. Brandon and I leave for Portland tomorrow, so get ready for some travel posts!

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4 Responses to “What’s In The Fridge? (Cashew Curry Tofu Edition)”

  1. Becca's Kitchen May 31, 2012 at 3:46 pm #

    Yum! This looks fantastic. Thanks for sharing! I’m glad I came across you on here – your blog is great! 🙂

    • collectiveeats May 31, 2012 at 4:08 pm #

      Thank you! I’m looking forward to trying your fro-yo berry bites…yum.

      • Becca's Kitchen May 31, 2012 at 9:14 pm #

        Thanks for stopping by! Let me know what you think if you do try them. I’ve been totally craving a curry recently, so I totally made a mental note of this one. Will let you know how it goes. 🙂 Thanks again!

  2. elizabethkent May 31, 2012 at 4:03 pm #

    Reblogged this on elizabethkent and commented:
    holy shit nomz

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