Tofu Curry Lentils Vegan Recipe
I finally went ahead and tried something I'd been considering for a while. I used a silken tofu slurry to create a curry sauce base. I wasn't entirely confident going in, but it came out great.
I was concerned it wouldn't create a nicely emulsified sauce, but it actually turned out much better than coconut milk based curry sauces I've done in the past.
It also held up much better as leftovers. It was thicker, creamier and just much better across the board. From here on out, this is how I make creamy curry sauces!
Plus, way more protein thanks to the tofu.
1 pint baby bella mushrooms, chopped small
1 shallot, diced
3 stalks celery, chopped small
1 small green bell pepper, diced
2 jalapenos, minced
1 long hot, diced
5 cloves garlic, minced
1/4 cup dry lentils
1/4 cup dry white wine
1 cup water
1/2 block silken firm tofu
1/4 cup olive oil
2 tbls white vinegar
1/4 cup water
2 tsps garam masala
2 tsps indian curry rub
1 tsp paprika
1 tsp turmeric
1 tbl salt
To start I made the sauce base using a pitcher blender. It was quicker and easier than I thought it would be.
Just add the curry slurry ingredients and puree for 10 seconds or so to get a smooth liquid. Set aside covered in the fridge.
Starte the mushrooms in a dry, cold pan. Cook the mushrooms over medium high heat. Add 1 tsp salt. When the pot is hot add 2 tsps olive oil. Add the shallot. Cook down the mushrooms/shallots until the pan goes dry and everything is dark. Deglaze with the wine. Add garlic. Cook off the wine for 5 minutes.
Add celery, all peppers and water. Simmer for 10 minutes.
Cook for 10 minutes.
Add the reserved curry slurry.
Continue simmering until the lentils are tender. Add more water in 1/2 cup increments if necessary to cook lentils til tender.