Tofu is a new protein in our household. I’ve never been a huge fan of tofu growing up but I have been eating more and more of it to help ease into more of a plant-based diet. Call it a transitional food for me. Though there are mixed feelings around soy in the vegan community, tofu seems to be everywhere these days.
Tofu has a reputation for being plain or boring, and frankly, it is… by itself. But think of tofu as a blank canvas, and think of yourself as an artist who can manipulate that canvas to your heart’s content. Tofu can be a very flavorful addition to your dish if you treat it right.
Here I took an Indian spin on tofu. Traditionally, Aloo Matar is a curry dish with potatoes and peas. I didn’t have potatoes on hand but I did have tofu so I thought I would try it out. I like the way this dish turned out. It is vegan-diet friendly, the tofu absorbed all of the flavors of the curry and because I omitted the potatoes and served this on rice, I feel that this dish turned out a lot lighter. Not a bad way to enjoy tofu if I don’t say so myself!
Recipe adapted from Aromatic Cooking.