I wrote this post up last week – right before my computer’s hard drive crashed. It felt great to see us working on it and knowing I would have it back soon…more to come on that!
OK, that was a long title. A really long one.
This dinner was an odd one, I had seen a recipe that inspired me to go a direction we hadn’t been down before. Being the usual Sarah-thing, by the time it was done, it bore little resemblance to my inspiration recipe and that worked out perfectly in this case. It had been awhile since we had tofu (months, if not longer) and in town I can now get good brands of organic and Non-GMO in stock. Before it wasn’t so easy, which was why we had quit eating it. Will this be a meal that makes everyone happy? Probably not. My taste in food can run to the odd side. I actually served the toddler something else because frankly I didn’t feel like trying to remove yellow curry stains out of his clothing. Bad Mom, I know. But gah, curry stains so easily!
And who wants this cute outfit to get wrecked??
I served it over quinoa, basmati or jasmine rice would also have been nice. There is plenty of gravy for the quinoa or rice to soak up. Add in a cold glass of ice tea and a cozy couch to nosh on…and I am happy on a cold fall evening.
On Sunday Walker and I went shopping at PCC, a local co-op chain of natural foods, and found this lovely yellow/orange head of cauliflower, which was grown in Oregon. Yum. It so didn’t match dinner but yum, it was GOOD. Just steamed a bit and tossed with a drizzle of olive oil and a pinch of sea salt.
Sigh…and here it was Sunday evening. And realizing that with Daylight Saving Time having changed I was facing my least favorite part of blogging. The one where I cannot go outside and take photos in natural light. Stuck inside with awful kitchen lighting. I need to get out the lights and learn how to use them properly this winter. And not shoot photos in blue glass casseroles…lol. I did grab one shot of the casserole before I smothered it in gravy. No finished dinner photos, ah well!
Peppers, Onions and Tofu with Curry Gravy
- 14 to 16 ounce block extra firm tofu, well-drained, preferably organic/non-GMO
- 16 ounce bag frozen bell pepper strips, thawed
- 2 small or 1 large sweet onion
- 2 Tbsp neutral vegetable oil, divided
Curry Gravy –
- ½ cup white whole wheat flour
- ¾ cup water
- 2 cups unsweetened almond milk
- 2 Tbsp soy sauce or tamari sauce
- 1 Tbsp curry powder
- 1 tsp granulated garlic
- ½ tsp dried basil
Prepare grain of choice (for quinoa I used 1 cup well rinsed quinoa and 2 cups water, brought boil, cooked covered on medium-low for 20 minutes).
Preheat oven to 350°, lightly spritz a 9×13″ glass baking dish with vegetable oil.
Heat a large skillet over medium-high, add 1 tablespoon oil, peppers and onions. Saute until golden. Stash in a bowl and keep warm. Slice the tofu in half (like splitting a roll), then cut into 24 total pieces. Heat the remaining oil, turn to medium and add the tofu. Sprinkle a little salt and pepper on and sauté until golden, then gently flip over until all sides are golden.
Spread the peppers and onions on the bottom of the dish. Nestle the tofu on top. Spread the curry gravy on top, bake uncovered for 15 to 20 minutes. Serve over grain of choice.
Curry Gravy –
Add the flour and water to a small mason jar, seal and shake till mixed. Scrape into a small saucepan, whisk in remaining ingredients whisking smooth. Heat over medium until simmering and thickened. Let simmer gently over low until ready to use in recipe.