Rate this recipe
4.2/5
(11 Votes)
1 Picture
Ingredients
- 1 pkg extra firm Indian tofu, cubed
- 1 sweet onion, chopped
- 1/2 tsp ginger, minced
- 1 tbsp garlic, minced
- 1 jalapeno, diced
- 2 tsp cumin
- 1 md can tomatoes, crushed
- 2 tomatoes, chopped
- 6 green onions, chopped
- 1/4 cup vegan margarine
- 1/4 cup mango vanilla yogurt
- 1 tsp turmeric
- 1/2 tbsp salt
- 1 tsp cayenne pepper
- 1/2 tsp garam masala
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 pkg sweet peas
Details
Servings 8
Level of difficulty Average
Preparation time 20mins
Cooking time 35mins
Cost Average budget
Preparation
Step 1
Saute onion, garlic, jalapeno, and ginger until caramelized. Add canned tomatoes.
Step 2
Blend until smooth.
Step 3
Fry tofu in sesame oil and coconut oil until browned.
Step 4
Add remaining ingredients except peas. Cook 10 minutes.
Step 5
Add peas, cook 15 minutes. Serve over rice or with naan.
Add yogurt in last 2 minutes of cooking to avoid a broken sauce.
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Chef Tips and Tricks
VIDEO: Cheesy Eggplant Hedgehogs
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
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