Meatless Monday- Tofu Thai curry.

Ok, this is a firm favourite I am sharing with you here, so I hope you all appreciate this when you try it ;)

Tofu is a very misunderstood food and people often wrinkle their nose at the thought of eating it (I know I used to) but once you understand a few "rules" it will become a store cupboard/fridge staple!

Rule 1. Choose the right tofu for he job!
Tofu comes in many guises..really! The two main ones are silken and firm. Firm has an almost meaty texture and is best used for things like stir frys and to make "faux" fish fingers with (that's a recipe[ie for another day!). Silken tofu is like a block of very firm custard and no use for that sort of cooking. It is however great for dips and sauces.

Rule 2. Always cook well seasoned.

Tofu, on its own, tastes of nothing. It IS however fantastic at absorbing flavour. So if you want to throw some into a stir fry with some plain veggies you should marinade your tofu first, even just a little soya sauce and veg stock is enough. If you try to eat it as it is as a straight meat sub you will be disappointed.

Rule 3. Always read the packet!
I have been caught out before. In some Asian markets tofu is processed with lactose and other milk products so always read your label first!!

Rule 4. (ok its actually a tip really!)
For an extra firm tofu that will keep its shape and cook really well for you do this.
Place your chilled FIRM tofu in the freezer and leave for a day or two. After defrosting the tofu will be even former than usual! I always do this with mine and it makes a HUGE difference, especially when stir frying, when "fresh" firm tofu can start to stick and disintegrate.

Ok..on with the show!




For a family friendly Thai curry you will need...

1 lrg Onion.
2 small courgettes/ or a small aubergine.
1pk (@250g) firm tofu (frozen and defrosted as above)
1tsp dry bullion vegan stock.
1/2tsp hot curry powder.
2tsp ground coriander seeds.
2tsp ground cumin seeds.
1/2tsp chili powder.
1 can (@400ml) coconut milk (the thick kind, no slimming here please ;)
150g cashew nuts (unsalted)

Fry the onion in a spray of oil until starting to soften.
Add the courgette and fry for a few more minutes.
Add the tofu (chopped into cubes) and stir well.
Stir in the stock, curry and chili powder and spices, well so that all the tofu and veg are well covered.
Dry cook for a few minutes to let the spices in.
Add cashews and stir in well.
Gradually stir in all the coconut milk and bring to a LIGHT boil.
Immediately turn down heat, cover pan and allow to simmer for @ 20 mins. (This curry will sit for an hour or more on a LOW heat without any ill effects though.)

While that is cooking you can make the yogurt dip.
You will need...

1 tub (@500g) soya yogurt (plain and unsweetened)
1/3 of a cucumber.
1 small onion
1 lrg handful fresh mint. (really young leaves are best)

Chop the onion finely and add to the yogurt.
Roughly chop the mint and add.
Whizz ingredients together until mint if chopped and onion combined but WITHOUT making the yogurt too runny. (A couple of seconds is enough).
Chop the cucumber into small chunks and mix into the yogurt dip.





Serve the meal with rice and vegan nan bread (most nan bread contains dairy!)