The weather is dreary, chilly and gray and my shopping trip to Whole Foods was test of patience to say the least. But I’m still giddy because tomorrow is Thanksgiving and I have 4 days in a row off! It’s gonna be a totally chill Thanksgiving for us with family splitting off in other directions this year, it’ll just be 3 of us and way too much food. I love small scale celebrations because they’re a great excuse to experiment with new recipes not having to worry about offending anyone. And that’s exactly what my mom and I will be doing with vegan dishes. Can’t wait!
But this week has been insane at work, so much to do and so little time not leaving a lot of energy for kitchen experimenting when I get home. Tonight’s theme ingredient – cauliflower.
I always buy it even though I have an off and on again relationship with it because I’m determined to find more recipes using cauliflower I adore. Unfortunately I haven’t found many great raw recipes using it besides raw soups. But lightly steaming and sauteing it makes it much easier to digest for me and better tasting. I also adore it with curry. Well I adore a lot with curry, including bananas. I hit up AllRecipes for some curry inspiration and came across this highly-rated recipe. But about as far from vegan as you get – mayonnaise, butter, and cream of chicken soup? No thanks! And it’s time consuming for a weeknight steaming the cauliflower then baking for 30 minutes. Not happening after a busy day, especially if I’m cramming in a workout and chores! Naturally I veganized it and sped things up.
Hurry Tofu Curry
- 1 cup of chopped extra firm tofu
- 1 cup of water
- 1 tsp. salt
- 1 tbsp. apple cider vinegar
- 1/4 tsp. black pepper
- 2 tsp. curry powder
- 1/4 cup nutritional yeast
Place all ingredients in a high speed blender and blend to a creamy texture. Pour into a skillet to saute with ingredients of choice, I used chopped cauliflower and asparagus. Makes about 4 servings.
The sauce could be an interesting mix up with egg nog, but has a smooth and silky curry flavor that’s not overly strong. Up the curry powder to 1 tbsp. if you like strong curry.
I lightly steamed the chopped cauliflower in the microwave for 3 minutes while I melted some coconut oil in a skillet to saute.
Then sauteed the cauliflower and chopped asparagus in the oil over high heat until they had a nice char, about 5 minutes. And poured the curry sauce over the veggies.
Followed by sauteing for another 5 minutes or so until the veggies were coated in the sauce and the excess liquid gone.
That’s it, time to serve! Dinner in about 20 minutes instead of 45, my kind of weeknight recipe.
The curry flavor was perfect for me and the creamy coating on the veggies was light and airy contrasting the heavy cauliflower pleasantly and not hitting my stomach like a rock.
It was nice having time to slow down, relax and enjoy it candlelit while savoring the relaxing days ahead.