I’ve said it before and I will say it again. I have recently become obsessed with Indian food, and it’s not just because I’m trying to use the huge jar of curry powder I bought. Since so many Indian recipes are already vegetarian, it’s really easy to adapt them to be completely vegan. Plus, the spice and strong flavors are a nice break from my staple convenience foods like salads, veggie burgers and “quesadaiyas”.
Tangent: I think it’s important for everyone to have a couple of go-to dishes that require little to no cooking and can be put together in a matter of minutes. It’s what keeps me from breaking down and running to the nearest drive-thru. However, any really healthy lifestyle does require commitment to the kitchen. It’s not easy to come up with new, nutritionally balanced meals every week. I feel like I dedicate a lot of time to researching and building recipes, and that’s before I even set foot in the kitchen.
I just felt like I had to vent my semi-frustration with everyone out there, because I don’t want to come off as some sort of preacher. The next time that you are stressing out about meal planning, or feel like you spend too much time in the kitchen, just know that I have been there too. The bottom line, though, is that we spent a lot of time doing a lot of things: working, hanging out with friends, running errands, etc., and it’s just as important to spend time nourishing and strengthening our bodies. So, here’s a recipe that I came up with so you wouldn’t have to.
 I ran into some problems while cooking this dish, because the tofu stuck to the pan quite a bit. I had to add extra spray and I still managed to lose most of my “crust”. I just scraped it off the bottom of the pan and turned this into a semi-scramble. I suppose that my best bet would have been to add about a tablespoon of oil, but nobody likes a fat vegan, so I just dealt with it.
Tofu Curry

  • 1/2 lb. tofu (not silken)
  • 2 tbsp. cornstarch
  • 1/2 c. frozen peas
  • 1 tsp. cumin
  • 1 1/2 tsp. fresh ginger
  • pinch of chili powder
  • 2-3 tsp. curry powder
  • 1 c. crushed tomatoes

Rinse, drain, and cube your tofu. Dredge it in cornstarch to help it crisp up a little on the outside. Heat a nonstick pan and spray it with a little cooking spray.
Stir-fry the ginger with the chili powder for 2 minutes. Re-spray the pan and add the tofu. Cook over medium-high heat for 5 minutes.
Add the remaining spices, peas, and crushed tomatoes. You may need to add about half a cup of water at this point, because you want the tomatoes to simmer. Cook for another 7-10 minutes or until most of the liquid has been absorbed and the peas are tender and warmed through.