Tofu…the final frontier for me to conquer, and I think I have been doing well for the first few times I have made.
As I mentioned yesterday, I was creating an eggplant and carrot curry. I have been trying to think outside the box and come up with creative ways to incorporate eggplant into our diet. Frankly, I am not a fan of eggplant on its own, but as I discovered last night while making a sauce with it, it’s fantastic!
Here’s how I made it (I’ll forewarn you, it’s about 5 hours of prep, but it’s so worth it!)
1 medium eggplant (see below how I prepared)
28 can of crushed tomatoes
half package of frozen stir fry peppers and onions
Clean and cut eggplant into slices. Place on cookie sheet and sprinkle with salt to draw water out. Wait about a half hour and gently squeeze excess water out of slices and replace on sheet. Pat dry, removing excess salt and water, and brush with an olive oil and curry mixture. (You don’t need a lot, just enough to cover the eggplant) Bake in preheated oven for about 25 minutes.
In a blender, combine eggplant slices, carrots, few sprinkles of basil, ginger and curry seasoning and blend on high speed for a few minutes. Place into crockpot and cook on high for 4 hours.
Start pressing tofu about an hour and half before the sauce will be done. Cut tofu into little cubes. Put a couple tablespoons of olive oil into large pan and toss in frozen peppers and onions with tofu. Sautee for a few minutes and put sauce in with mixture. Add sauce to the pan for tofu to soak up taste and simmer for about ten minutes.
Serve over your favorite pasta (we used rotini for this one) and ENJOY! Nutritious, delicious and animal free. I personally think this is one of my best vegan meals I have come up with yet. The eggplant and carrot pair well with the curry, their tastes blending into an awesome symphony of taste! Honestly, if someone had given me this sauce and not told me, I would not have guessed that there were carrots or eggplant in this sauce.