â€śExpertsâ€? say you should be; eating vegetarian meals a couple times a week is good for the diet and the pocketbook.
Think beyond spaghetti with a no-meat marinara and try this tofu dish. Iâ€™m sure the name throws you. Curry. Coconut. Tofu. Scary. I know.
But let me tell you a little about tofu. It takes the flavor of whatever youâ€™re seasoning it with, which is where the curry and coconut milk come in. Think spicy, yet richly soothing. Plus the cilantro makes the overall flavor very fresh tasting. I charged mine up a little with extra curry powder. Just adjust to taste and youâ€™ll have a nice dinner and an easy transition to tofu.
Curry coconut tofu
1 tablespoon canola oil
1 (12 ounce) package extra-firm tofu, drained and cubed
1 tablespoon seasoned salt, or to taste
1 tablespoon butter or margarine
1 small onion, chopped
3 cloves garlic, minced
1 (10-ounce) can coconut milk
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh cilantro
Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside. Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally. Serve over rice, or rice noodles.