Tofu Curry
It has been a learning curve this June, on trying to incorporate new ingredients to local cuisine. My Mum has been liking eating tofu nut my nephew is still on the fence about it. We are making better progress on broccoli with him to I hope maybe he will eventually like eating tofu.
Tofu is gaining prominence in Nairobi and its environs since it is made from soya beans grown locally. I normally get it at Zucchini Greengrocers and Chandarana supermarket. Being locally mad means it is affordable as I bought 500g at Ksh 120.
I created this dish aas a way to introduce tofu in a different style to my nephew and also get him to eat more broccoli. If you don’t have broccoli, you can use sukuma wiki (collard greens), spinach, pumpkin leaves or any other leafy greens at the end. It is also a great meal for a weekday that is filling and have leftovers for tomorrow's lunch.
Yield: 6 servings
Serves : 4 to 6 people
1½ tbsp vegetable oil
1 cup chopped leeks
½ cup diced carrots
1 tsp ground cumin
1 tsp ground coriander
1½ tsp ground turmeric
â…› tsp cayenne pepper (optional)
1 tsp salt
½ tsp salt
½ tsp freshly ground black pepper
1 ½ cups chopped tomatoes (around 4 medium)
1½ cup coconut milk
1 cup water
400g firm or extra-firm tofu, cut into 2cm-cubes
500g broccoli florets, (about 3-4 heaping cups)
2 tsp lemon juice or rice wine vinegar
Chopped cilantro, parsley or mint, for topping
Method
In a medium saucepan over medium-high heat, add the vegetable oil until hot and shimmering. Add the leeks with carrots and cook them until the vegetables are softened, about 3 minutes.
Add the spices, fresh ginger, salt and pepper; stir well and cook for 30 minutes until fragrant.
Add the tomatoes to the saucepan and cover, let them cook for 10 minutes. Add the coconut milk and water and bring the mixture to a boil.
Lower the heat to medium and add the tofu cubes. Let the contents of the saucepan simmer for 20 minutes to allow the tofu to absorb the flavors.
Add the broccoli florets to the saucepan and let them cook for 3-4 minutes, until they ate firm to the bite but still maintain their vibrant color.
Take the saucepan off heat and add the lemon juice/vinegar and stir well. Taste and adjust the seasonings to your preference.
Top with chopped herbs and serve over rice or chapatti.
