Good. Keep questioning.
Outsourced Curry Tofu
1 package of Curry flavored tofu (that's the outsourced part) drained & cubed
½ green pepper, cut into strips
½ onion, diced
2 medium red potatoes diced fine
4 medium carrots, cut unto 1/4” thick “half-moons”
1/8 tspn cardamom
½ tspn cinnamon
¼ tspn turmeric
1 tspn coriander
1 tspn cumin
¼ tspn cayenne
¾ cup coconut milk
½ cup water
Wild rice blend (usually at whole foods store)
1 cup uncooked to 1 tablespoon vegan bouillon + 1 tspn chili powder
Steamed kosher broccoli with crushed garlic clove
This dish is a little unorthadox as it has potatoes and rice simultaneously, however it is worth trying- I'm telling you.
Heat about 3 tablespoons of oil in a large skillet on med-hi heat; once a bit of onion sizzles when placed in the oil, carefully add the carrots, onion, and potatoes, then stir fairly constantly to allow the ingredients to cook thoroughly and evenly.
Once the potatoes are have softened to a state of edibility, add the spices and the coconut milk, then add the water. For a thicker sauce, omit water and add a full can of coconut milk. Now it is time to add the green pepper, so as to not overcook, the tofu, in order to bring it to temperature, as well as put the broccoli and garlic on steam. As soon as the green pepper is the texture you like (crunchy vs soft) and just as soon as the broccoli starts turning color, it is time to serve. Plate it with a bed of rice, then the curry, then some broccoli branches & crowns.
Low in salt but high in spice, I added a little salt out of habit but it really didn't need it.
If you are typically averse to spicy Indian food, I'd guess one could omit the cayenne and still get away with a flavorful meal. The above serves 2 hungry vegans; so double it if you want leftovers or if you are serving a neighbor as well.