Since getting to Copenhagen and becoming responsible for cooking for myself, I have found my love of curry, whether Indian or Thai, has only strengthened. Mind you, this improv curry— for example, it’s already a pretty low-ingredient recipe, but most of the time I’ll use onion powder instead of the actual onion the recipe calls for just because it’s usually what I already have on hand.
• 1 package (12.3 ounces) extra-firm tofu, drained and cubed
• 1.25 teaspoons seasoned salt
• 1 tablespoon canola oil
• 1 small onion, chopped (or 1 teaspoon onion powder)
• 3 garlic cloves, minced
• 1/2 cup light coconut milk
• 1 teaspoon curry powder
• 1/4 teaspoon pepper
• 1 cup spinach, bell peppers, or your vegetable of choice
• 2 cups cooked brown rice or quinoa or your preferred grain
1. Heat large nonstick skillet
2. Optional: Season tofu with salt and sauté until lightly browned. Remove temporarily.
3. In the same skillet, sauté onion and garlic for 1-2 minutes or until crisp-tender. If using onion powder, cook it with the garlic until the mixture is slightly browned—about 1 minute.
4. Stir in the coconut milk, curry, salt and pepper. Bring to a boil.
5. Reduce the heat and let the curry simmer uncovered for 4-5 minutes or until the sauce has slightly thickened.
6. Stir in tofu; heat through. Serve with rice.
This recipe was adapted from Taste of Home.