We are so lucky during this pandemic to get fresh vegetables every week from our local organic CSA Albert & Eve. A big box comes in without fail every Tuesday. But since they are flooded with larger-than-usual deliveries to existing an new clientele, the box doesn’t arrive at the crack of dawn as it used to. This means that, after a week of vegetable Tetris, I’m sometimes left without fresh produce for a meal or two.

But fear not, because we have lots of fantastic Indian spices, as well as Vegan Richa‘s legendary cookbook. We have found the book incredibly useful, and today I was especially thrilled with it, as I had a bag of frozen peas and a block of my favorite tofu, Hodo Soy. Because the paneer is very delicate and the tofu very tolerant, I changed the cooking instructions somewhat to allow it to soak more of the curry sauce. I added a pinch of nutritional yeast to up the “paneerish” flavor profile. We also omitted the spice, because Rio dislikes spicy foods (we’ll convert him yet, but he’s still a toddler!) The original recipe calls for spinach and for Richa’s very special almond paneer (a lot of work but worth it), but I decided to use the fantastic sauce for peas and tofu and we happily enjoyed it over rice. It’s very easy!

Ingredients

  • 1 minced onion
  • 2 tsp coriander seeds
  • 1/2 tsp cinnamon
  • 1-2 cloves
  • 1/2 tsp cumin seeds
  • 1 tsp ground ginger
  • 1 tbsp minced garlic
  • 1.5 cup canned tomatoes
  • 1/2 cup water
  • 1 bag frozen peas
  • 1 block extra-firm tofu, cubed
  • 1 tbsp nutritional yeast
  • 1 tbsp vegan yogurt
  • 1/2 cup unsweetened plant milk
  • 1 tsp apple cider vinegar

Heat up wok. Dry-roast coriander and cumin. When wok is hot, add the onion and sauté until fragrant. Remove from heat and place in a blender with the rest of the spices, the water, and the canned tomatoes. Blend until creamy. Pour back into wok and turn on the heat. Add peas, yeast, and cubed tofu. Cook for 12-15 minutes. When it reduces and thickens, add yogurt, plant milk, and apple cider vinegar. Cook for another five minutes. Serve over rice.

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