Curry Vegetables with Tofu
Just like everyone else, we are spending a lot of time at home. It's summer and every time that I look at the fresh fruit and vegetables my mind drifts back to the stories that my parents shared with me about "home" - their childhood in Hungary and Czechoslovakia. They bought fresh vegetables at the market and for the winter they canned and stored what they could in the root cellar. Now we are the midst of summer and we have colorful fruits and vegetables, so I am always thinking about ways to adjust or modify their recipes to fit today's lifestyle.
One of my favorites is Lesco - sauteed vegetables often served as an entree with scrambled egg (page 188 in Food Family and Tradition) . Lately, my husband (a great cook also!) has been trying to cut dairy, eggs, meat and poultry from his daily diet. Yesterday morning I was sitting outside at the table on our deck with my morning coffee when he walked out and sat down with a dish for breakfast that looked just like Lesco! I said, " I thought you are not eating eggs," to which he replied "This is not eggs, and it is delicious!"
I am going to try to share my husband's recipe with you - but be prepared, because his recipes are alot like the recipes from my parents and grandparents - a pinch and a dash and a bit. Here is his attempt to quantify the amounts - feel free to adjust the seasonings to taste! It is a perfect summer breakfast or even light dinner. Add a slice of fresh bread and butter and you are all set!
In a 10" non stick fry pan, add 1 Tablespoon olive oil and put on medium heat. Add 1/2 of a medium onion diced and sauté for a few minutes, until the onion just begins to be a little bit soft and translucent. Now add 1/2 of a yellow pepper and 1/2 of an orange pepper, cut in small strips and continue to sauté, until the peppers are a bit soft. Add about 1/2 - 3/4 cup of Firm Tofu, cut in small cubes. Now add a small chopped tomato and continue to sauté. Add about 1/4 teaspoon of each - turmeric and curry powder and salt. Also a dash of freshly ground pepper. Sauté for a few minutes. Add about 2 - 4 Tablespoons of the Silk unsweetened coconut milk. and cook, uncovered untill the liquid has reduced. Enjoy!