This week has been tough, with myself, my partner and my toddler having very nasty colds and my eldest son, who has autism, waking in the night four times this week. It’s not all doom and gloom, however, as we managed to order our vegan wedding cake from Groovy Cakes (check out some of Emma’s truly impressive work on Facebook) and tomorrow we have an appointment to view our potential wedding reception location. As well as getting excited about the wedding, I’ve also managed to spend some quality time in the kitchen and have been preparing loads of delicious recipes to post on the blog.
So, from a very tired vegan, here’s my latest recipe; yep, it’s another dal! This recipe was born when I wanted dal but I also wanted tofu. Ingeniously, I decided to put them together and came up with tofu dal. Okay, it might have been a fairly predictable solution but it turned out to be a match made in culinary heaven. The thing I love most about this meal is that as with many dal recipes, it takes very little effort. This is a simple dal that anyone can put together and takes around 40 minutes, most of it inactive, so it’s an ideal weekday meal.
Curried Tofu Dal
Olive oil spray
1 red onion, thinly sliced
4 cloves garlic, finely grated
1” ginger, finely grated
1 red chilli, deseeded and finely chopped
300g red lentils (masoor dal), washed and drained
2 tsp ground coriander
1 tsp ground cumin
½ tsp garam masala
½ tsp turmeric
½ tsp salt
¼ tsp asafoetida
300g firm tofu, drained and pressed and cut into ½” cubes
- Place a large heavy-bottomed saucepan over a medium heat and spray with oil. When hot, add the red onion and cook for 3-4 minutes until translucent. Add the garlic and ginger and cook for one minute before adding the dal with 1 litre of water. Add the spices and salt and mix well. Cover partially and bring to a simmer. Cook for 25-30 minutes until the lentils are tender.
- Meanwhile, place a large frying pan over a medium heat and spray with olive oil. When hot, add the tofu cubes in a single layer. Cook for about a minute on each side until browned. Cook on at least four sides. Cook in 2-3 batches if necessary to avoid overcrowding the pan. Wrap in foil to keep warm until needed.
- When the dal is cooked, stir in the tofu cubes and cook for a few minutes before serving with rice or chapattis.