Tofu and Mushroom Curry
I've recently improved this recipe by changing the method: caramelize the onions and then puree.
1 1/2 inch piece fresh ginger, peled and chopped
1 small onion, peeled and chopped
3 cloves garlic, peeled and chopped
1/2 pound crimini or button mushrooms
12 oz firm tofu, drained and diced
6 T vegetable oil
3 T plain yogurt
1 t tomato paste
2 t ground coriander
1 t salt
1/4 t cayenne pepper
2 T chopped fresh cilantro


Heat 3 T oil in pan over medium heat. Add chopped ginger and onion and saute until caramelized. Add garlic and stir another 2-3 mins. Remove from pan and cool. Puree onion mixture, yogurt, tomato paste, ground coriander, and 1/4 c water in food processor. Cut mushrooms into halves or quarters and tofu into 1/2 inch cubes. Put 3 T oil into nonstick frying pan over med-high heat. When oil is hot, put in mushrooms and tofu. Stir and fry for 5 mins or until the mushrooms have lost their raw look and the tofu is getting slightly browned. Add onion puree, 1 c water, salt, and cayenne. Stir and bring to a simmer. Turn the heat to low and simmer 5 mins. Sprinkle with cilantro before serving.