The other evening I had half a package of Extra Firm Tofu sitting in my refrigerator and decided I best find something
to do with it. I have a great little book called Tofu Quick & Easy and so pulled it off the shelf and glanced through it.
The following recipe is my adaptation of Louise Hagler’s Curried Basmati Rice with Tofu & Peas. It’s quite pleasing to the pallet.
2 tablespoons olive oil
1 large onion chopped
3 cloves fresh garlic
1-2 tablespoons curry powder
1/2 teaspoon salt
1 cup brown basmati rice (I had a few small bags of basmati frozen so used one of them.)
water as needed
6 ounces extra firm tofu cut into small cubes
1 cup thawed frozen or fresh green peas
1-2 large tomatoes cut into small pieces
In a 2-quart saucepan saute the onion and garlic until the onion is transparent. Stir in the curry powder and salt.
Add the cooked basmati rice. (If you don’t have any cooked rice on hand the brown rice takes about 45 minutes to cook.)
After you have added the rice you will need a small amount of water added to the pot…otherwise the rice will stick to the pan. Use your own judgement here as you don’t want anything to get mushy. Add the peas, tomatoes and tofu and heat until all ingredients are hot. Don’t overcook as the peas, tomatoes and tofu need very little cooking. Also by not overcooking you retain the beautiful colors.
