Saturday, November 8, 2008
tofu and chard curry
1 block super firm tofu, cut into 1 inch dice
1 bunch chard, roughly chopped
1 cup cous-cous
1 1/2 cups vegetable stock
2 red apples, rough 1/4 inch dice
1/2 cup almonds (we used raw almonds from a friends Dad's almond tree)
4 Tbsp curry powder
2 Tbsp chili powder
2 tsp cayenne pepper
salt and pepper to taste
Combine all spices and set aside. Cut tofu and cover with 2/3 of spice mixture, coating all sides. Place on an oiled cookie sheet and bake in a 350 degree preheated oven for 30 minutes, turning every 10 minutes so all sides are evenly cooked.
Cook cous cous according to package directions (Our bulk is a 1.5:1 liquid ratio). Boil stock, turn off heat, add cous cous, stir and cover for 10 minutes. Then fluff with a fork.
While this is all happening, heat a saute pan on medium heat. Toast the almonds for 3 minutes, remove from heat and set aside.
Then in the saute pan, add the chard and apples along with the rest of the spices. Season with salt and pepper to taste after cooking down (3-5 minutes).
Combine all finished ingredients in a large bowl and mix. Top with roughly chopped toasted almonds.