Saturday, September 14, 2013

Tamarind Tofu Cabbage Bowl

I love this recipe...from Vegan Yum Yum

1 block firm tofu, pressed and cut into squares
2 tbsp. oil
2 cups cooked brown rice
1 carrot shredded
4 cups shredded cabbage
2 tbsp. tamarind chutney (recipe to follow)
2 tbsp. tamari
1/4 cup toasted, sliced almonds

Fry the tofu in the oil until browned on both sides.
Combine the rice and carrots in a large bowl and toss well.
Sauté the cabbage over high heat with a little oil until slightly softened and browned in some places. Add the cabbage to the rice and carrot.
Make a sauce by mixing the tamarind chutney and tamari. Add the sauce and the tofu to the cabbage mixture and gently toss. Top with almonds and serve warm.

Tamarind Chutney
2 cups water
2 tbsp. tamarind paste
1/2 cup of sugar
1 tsp salt
1 tsp crushed red pepper flakes
1 tsp cloves
1 tsp cumin

In a small sauce pan, bring the water, tamarind paste, and sugar to a boil. Let the mixture boil for 30 minutes until reduced and thickened. Add the salt, red pepper, cloves, and cumin. Cook for 1 minute more, then remove from heat and let cool completely. Great on Samosas.

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