Curried Peanut Sauce Tofu and Kale from Isa Does It

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I got Isa Does It for my birthday back in November. Since then I have been absolutely in LOVE with this cookbook! It has been featured in my photo blog more than a couple times. All of the recipes in this book are packed full of flavor, and are honestly some of the best things I have made at home in a long time. I highly recommend you get this cookbook!!!

I changed up the name a bit because I didn’t end up putting this in a bowl. I only ended up changing some minor things, so the recipe is basically the same. I have really been on a curry kick lately. This recipe is perfect with the creamy peanut butter to mellow out a bit of the heat. I found myself wanting to lick the bowl clean!

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Curried Peanut Sauce Bowl with Tofu and Kale

Based on a recipe from Isa Does It

Tofu

  • 1 tablespoon olive oil
  • 14 ounce package extra firm tofu
  • 1/4 teaspoon sea salt

Cut tofu into 1/2 inch pieces and lay out on a baking sheet lined with paper towels. Place an equal sized backing sheet on top and some sort of weight (I used a stock pot). Let tofu drain/press for 15-20 minutes.

In a cast iron skillet, preheat oil on high heat. Add cubed tofu, carefully. Brown tofu evenly on all sides. Remove from heat and let excess oil drain off on a paper towel.

Sauce

  • 2 teaspoons olive oil
  • 1 tablespoon grated or minced fresh ginger (I used a micro plane)
  • 3 cloves garlic, minced
  • 1 cup water
  • 1/2 cup creamy peanut butter
  • 2 teaspoons curry powder
  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari
  • 2 tablespoons agave nectar
  • 1 teaspoon sriracha

Preheat a sauce pan over medium heat. Saute ginger and garlic in olive oil for about 30 seconds. Add remaining ingredients and simmer until peanut butter dissolves and sauce thickens slightly, about 5 minutes. At this point you can add some more curry to taste, if you like.

Kale

  • 1 large bunch kale

Get you steaming device ready (I use a bamboo steamer over simmering water). Wash the kale, remove stems and tear into bit size pieces. Add to steamer and cook for about 5 minutes.

Assembly

  • 4 cups cooked brown rice (I used a rice cooker)

Spoon rice onto plate or in a bowl. Top with kale, some cubes of tofu and spoon sauce over the top. You can add some additional sriracha or whatever you like at this point.

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Sweet Potato Masala

There is this amazing Indian restaurant that has a vegan menu not too far from my apartment. They have a wonderful sweet potato masala. Makes my mouth water just thinking of it. This recipe is my rip off of their amazing food. While not a dupe, it is still pretty darn delicious. I hope you enjoy!

Sweet Potato Masala

  • 3 tablespoons olive oil
  • 1 medium onion, diced fine
  • 3 large sweet potatoes, cut into 1 inch pieces
  • 2 medium garlic cloves, minced or pressed through a garlic press (about 2 tsp)
  • 2 teaspoons grated fresh ginger
  • 1 fresh jalapeno chili, ribs and seeds removed, flesh minced
  • 2 tablespoon tomato paste
  • 1 tablespoon garam masala
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 (28-oz) can crushed tomatoes
  • 2 teaspoon sugar
  • 1/2 teaspoon salt
  • 2/3 cup original flavor coconut coffee creamer or a creamer alternative
  • 1/4 cup chopped fresh cilantro leaves
  • 2 cups cooked brown rice

Heat oil in large pot over medium heat until shimmering. Add onion and sweet potatoes and cook, stirring frequently, until lightly golden, 8 to 10 minutes.

Add garlic, ginger, jalapeno, tomato paste, garam masala, cumin, and paprika; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, salt; bring to boil. Reduce heat to medium-low, cover, simmer for 15 minutes, stirring occasionally.

Stir in creamer and return to simmer. Remove pan from heat. Serve over rice and sprinkle with cilantro.

Tomato and Potato Curry

As you may or may not know, I am a lover of Indian food. Chicken Tikka Masala was one of my all time favorites. Since I am vegetarian/almost vegan now and can’t have meat, I decided to try and make my own vegan curry. In all honestly, I am not sure how authentic my recipe is, but I think it is really tasty.

I wrote this recipe out as I was making it, so forgive me if it isn’t the most well written. And of course let me know if anything is unclear or you have any questions. I would love to know what you think if you end up trying it. And Happy Valentines Day!

Tomato and Potato Curry

  • 1 tablespoon olive oil
  • 1/2 onion, finely diced
  • 4 red potatoes cut into bite size pieces (this can really be any size you want, you will just have to cook them accordingly)
  • 1/2 cup water
  • 1 teaspoon ground cumin
  • 1/2 teaspoon vandevi
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 3 tomatoes, diced
  • 1 14oz can coconut milk (I used light)
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • sprinkle of cayenne pepper (or more to taste)
  • salt and pepper to taste

Heat a non-stick skillet over medium heat and add olive oil. Saute onions and potatoes until potatoes are browned. Add water and partly cover pan until potatoes are cooked through. (I only included this step because my potatoes were not cooking fast enough for my liking, you could probably just cook them through without this step. Just watch them closely so they do not burn) If there is any liquid left over after potatoes are cooked through remove lid and let water evaporate.

Add the cumin, vandevi, paprika, and garlic powder to the potatoes and let spices toast a bit until everything becomes fragrant. Then add in tomatoes, chili powder, turmeric, and cayenne pepper. Let this mixture cook for about 5-7 minutes or until tomatoes start to break down.

Stir in coconut milk and season with salt and pepper. Let mixture come to a simmer. Serve over rice and enjoy. My sauce was a bit runny for my taste. I would suggest turning down the heat and letting the curry simmer for a couple minutes until it thickens slightly.