I cooked it in the pressure cooker; it worked great. (I'll include the original/non-pressure cooker recipe in parenthesis.)
{Tofu}
2 12-oz. boxes firm or extra firm tofu, pressed* and frozen**
1/4 c. apple juice (2 T. water)
1/2 t. ginger
1/2 t. cinnamon
1/2 t. paprika
1/2 t. curry powder
1/2 t. salt
1 dash pepper (1/2 t.)
- Thaw tofu in the refrigerator overnight, or at room temperature for several hours.
- Slice into 1/4 to 1/2-inch cubes.
- Saute in apple juice and spices until completely coated.
- Transfer to a baking sheet.
- Bake at 350 for 35 minutes, stirring occasionally.
- Set aside.
**Freezing tofu changes the texture significantly; it becomes more spongy and "meaty." After the tofu is pressed, unwrap it, put it in a freezer bag/container, and freeze. To thaw the tofu, I just took it out of the freezer this morning and set it on the counter. Quite a bit more water drained out of the tofu as it thawed.
{Curry Sauce}
1 c. water + 1 t. vegan chicken flavored Better-Than-Bullion (1 1/2 c. chicken broth)
1/2 c. apple juice
6 medium carrots, sliced thin
3 stalks celery, chopped
1/2 t. ginger
1/2 t. cinnamon
1/2 t. paprika
1/2 t. curry powder
1/2 t. salt
1 dash pepper (1/2 t.)
1 2-inch cinnamon stick
1/3 c. non-dairy milk
1/4 c. raw cashews
1/4 t. almond extract
1 avocado, peeled and sliced
slivered almonds
Pressure Cooker Instructions:
- Combine first ingredients (broth through cinnamon stick) in the pressure cooker.
- Cook on low pressure for 1 minute.
- Quick release.
- Meanwhile, blend milk, cashews, and almond extract until smooth. Set aside.
- When pressure is released, add cream and tofu.
- Serve over brown rice or quinoa, topped with avocado slices and slivered almonds.
Normal Instructions:
- Combine first ingredients (broth through cinnamon stick) in a skillet or saucepan.
- Bring to a boil.
- Reduce heat, and simmer for 30 minutes, or until vegetables are soft.
- Meanwhile, blend milk, cashews, and almond extract until smooth. Set aside.
- When vegetables are soft, add cream and tofu.
- Heat on low until heated through.
- Serve over brown rice or quinoa, topped with avocado slices and slivered almonds.
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