Kelly Rossiter
READ MORE ABOUT:
Mondays are always busy for me and fitting in the time to cook dinner was always a problem. I'm sure many of you live this way all week. You get home from work and have to get something on the table quickly because a family member has to rush off to sports practice or a lesson. My husband and I both work at home and our kids don't live here anymore, so Monday is my only panic day.
I used to do quick stir fries a lot, but I always seemed to be putting the last bite of dinner in my mouth as I was going out the door. I thought about leaving things to cook in the afternoon while I was out, but my husband, lovely as he is, can't be trusted to check the stove until the smoke detector goes off.
My crock pot has changed all that. I can get dinner started in the morning or early afternoon and leave for my piano lesson knowing that dinner will be waiting for me when I arrive home. This recipe isn't entirely done in the crock pot so there is a bit of last minute cooking, but nothing too onerous. Add a green vegetable and some rice or naan and you have a great Indian dinner. I didn't have any caraway seeds, so I substituted coriander and it worked just fine. It's not in the recipe, but I added a bit of salt to the tofu mixture, because it was a bit bland otherwise. I didn't cook mine for more than 3 hours on high.
Tofu in Indian Spiced Tomato Sauce
1 tbs vegetable oil
2 onions, finely chopped
2 cloves garlic, minced
1/2 tsp minced ginger
1 long green chili pepper, seeded and finely chopped
6 whole cloves
4 white or green cardamom pods
1 cinnamon stick, about 2 inches long
1 tsp caraway seeds
1 tsp salt
1/2 tsp cracked black peppercorns
1 28 oz can tomatoes, including juice
For Tofu
1/4 cup all purpose flour
1 tsp curry powder
1/4 tsp cayenne pepper
1/2 tsp salt
1 tbsp vegetable oil
8 oz firm tofu, cut into 1 inch squares
- In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened. Add garlic, ginger and spices and cook, stirring for one minute. Add tomatoes with juice and bring to a boil. Transfer to a slow cooker stoneware.
- Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
- Tofu: On a plate, mix together flour, curry powder, cayenne and salt. Roll tofu in mixture until lightly coated. Discard excess flour. In a skillet, heat oil over medium high heat. Add dredged tofu and saute, until nicely browned. Spoon tomato mixture into a serving dish. Remove cloves, cardamom pods and cinnamon stick. Layer tofu on top.
From 125 Best Vegetarian Slow Cooker Recipes by Judith Finlayson.
Difficulty Level: Easy
Related Posts:
One Pot Meals: Tomato Lentil Curry
Make an Indian Rice Dish
Soup of the Week: Coconut Ginger Lentil
-
- {}
