- Cook Time
- Prep Time
- 4 ServingsServings
- 1 (14-ounce) package extra-firm tofu
- 1 carrot
- 8 pods okra
- 1 roma tomato
- 4 teaspoons almond or corn oil, divided
- 1 teaspoon grated fresh ginger
- 1 teaspoon garam masala*
- 1/2 cup vegetable broth
- 1/2 cup slivered almonds, roasted**
1 Slice tofu horizontally into thirds and drain each third between paper towels for 30 minutes. Meanwhile, peel carrot and cut into very small dice. Slice okra into small pieces, discarding both ends.
2 Seed and dice tomato. Heat 2 teaspoons oil in a large (preferably non-stick) skillet. Add carrot; cover and cook on medium to medium-low heat, stirring occasionally, until almost soft.
3 Add okra, tomato, ginger, garam masala and broth; cook uncovered, stirring occasionally, 5 to 8 minutes or until okra is soft. Remove vegetable mixture and set aside.
4 Cut tofu into 1-inch cubes. Heat remaining 2 teaspoons oil in skillet and add tofu; cook on medium heat until golden brown. Return vegetables to pan and add almonds.
5 Stir gently to mix; heat until vegetables are warm throughout. Serve with cooked basmati rice dressed with almond oil and lemon juice, if desired.
Source: Almond Board of California