Can we talk a minute about things I’m feeling these days?
One: Pistachios. I bought this huge bag of them in the shell because we have these friends that always put out pistachios when we go to their house for dinner, and it’s super fun because it’s, like, both a snack and an activity and something to do with your hands when you’re not quite ready for that second pre-dinner beer — except for I’m currently in my own house on my zero-th beer trying to write this blog post and snack at the same time and all I want is to be able to slam handfuls of pistachios into my face between paragraphs but THE FREAKING SHELLS ARE IN THE WAY and who has time for activity-snack hybrids anyway what was I thinking omfg. Seriously though. If someone wants to come over here and feed me shelled pistachios, I’d be ever so grateful. I’ll pay you one-thousand pistachio shells, which just may be the current form of currency in the year 2097 when this tangent is done.
Two: Lana + vintage duds = I’m dead. Feelsie-feels times a million.
Tres — currrrrrrry! I’m aboust it, you guys. Of late I’ve been puttin’ it in popsicles and macaroni salad — and, oh snap, this week, I’m even putting it in curry.
Imagine that, putting curry in curry. Along with a buncha peas. A vat o’ veg. And then, like, a whole shiggy-ton of peanuts and a big ol’ tumble of the crispiest, snackiest toaf I’ve ever eaten.
Siiiidebar how are we feeling about the word toaf? Are we all following me, here? Are you still stuck back on vat o’ veg? I’m sorry about that. I realize now it’s but one vowel sound away from being a vat of…something else entirely. Let’s pretend that didn’t happen. Let’s pretend I’m one of those bloggers who doesn’t talk about dinner thangs and words that are super close to veg (but not) in the same breath. Let’s pretend this isn’t the most distracted blog post ever.
If you guys are still reading, you’re super good at pretending. Merit badge status. Whoop.
Back to toaf.
This crispy, super flavorful tofu, kinda like that chicken we talked about last week, has been so clutch since Lana’s arrival. I’ll season it up during her afternoon nap and then Chris pops it under the broiler while I do the bedtime feeding routine and by the time it’s lights out for the little one, we’re all set with a super tasty protein that instantly turns a quick salad or, in this case, a quick-curried veggie stir-fry into a satisfying supper.
Paired with a second topper of crunchy roasted peanuts, it’s the ideal textural complement to the silky pumpkin curry in all its not-quite-Indian-not-quite-Thai autumnal splendor. There’s pumpkin (duhsies) — but also: maple syrup, a splash of apple cider and so many warm, aromatic spices.
You can’t go wrong, guys. It’s kind of fall in a bowl.
Or is it…inFalliBowl?
Because…fall…in a bowl. You. Can’t….Fail.
Shut up and shell your nuts, you say. I hear you.
- For the Tofu
- 1 block (14-16 oz) super firm tofu, cut into 1" cubes
- 4 T olive oil
- 1 T honey or maple syrup
- 1.5 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1 tsp cumin
- ½ tsp cinnamon
- For the Curry
- 2 tsp ground cumin
- 2 tsp curry powder
- 1 tsp ground coriander
- 1 tsp fennel seed
- 1 tsp onion powder
- ¼ tsp red chili flakes
- ½ tsp ground cinnamon
- 1 heaping cup canned or pureed pumpkin
- 1 can full fat coconut milk
- 3 cloves garlic, roughly chopped
- ½ cup apple cider (or veggie stock)
- 1.5 T maple syrup
- ½ tsp salt
- 2 T light cooking oil, such as avocado oil
- 2 carrots, chopped
- 1 bulb fennel, quartered, cored and very thinly sliced
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 cup frozen peas
- handful basil, torn or finely shredded
- crushed peanuts, for serving
- cooked rice or quinoa, for serving
- To make the tofu: Preheat broiler. Line a rimmed baking sheet with foil. In a large bowl, combine olive oil with honey or maple syrup and all spices. Add cubed tofu and gently toss to combine. Arrange tofu in a single layer on baking sheet and broil for 10 mins or until tofu is browned and crispy on top. Gently toss and broil an additional 10 mins. Allow to cool slightly.
- To make curry: While tofu broils, add all curry spices (cumin through cinnamon) to a large, dry skillet and toast until fragrant and slightly nutty.
- Add toasted spices to a blender and add pumpkin, coconut milk, garlic, apple cider, maple syrup and salt and blend until smooth. Set aside.
- To same skillet used to toast the spices, add cooking oil and heat over med-high flame. Add carrots, fennel and zucchini and stir-fry until crisp-tender, 3-5 mins. Add blended curry mixture and peas and cook until heated through, about 5 mins.
- Serve curried veggies over rice or quinoa topped with broiled tofu, basil and peanuts. Enjoy!
OH! before you go…
Like whatcha see here — or have a question, feedback, or recipe hack to share? Join The Pig & Quill convo by commenting below (I love, luv, lurve comments) and hang out with me on Facebook, Twitter, Instagram and Pinterest. And don’t forget to subscribe to P&Q emails or add me to your RSS reader with Feedly or Bloglovin’ so you never miss a post. x’s & o’s!
YUM. Em – this looks SO tasty. That tofu. Seriously mouth-watering.
Come down any time and it’s yours, Em!
oooh, all those different textures! and the tofu sounds so tasty, not to mention low maintenance. i love pan fried tofu, but it’s a pain to individually flip them while hovering over the stove, so baking sounds like an awesome alternative!
YES. I am all about the not-frying of tofu. Not because it’s not delicious, but who got time for dat? You’ll love this, Heather!
Oooh I love a good crispy tofu! I’ve been wanting to make a pumpkin curry, this might be it!
omg. both vat o’ veg and toaf had me smiling. actually, vat of veg had me making a creepy quagmire face until you made a joke about it. ha! this looks delicious and it’s inspiring me to throw more proteins on top rather than stewed into the rest of the pot (or vat). thanks for sharing!
Heck yeah, crispy tofu (or anything really) > stewed tofu any day! Giggidy. ?
Gah, those dang nut shells. They get in the way every time. (er, awkward.)
I could eat this curry for days and days!
Awkward but true. Stoopid nuts. I mean shells. Stoopid shells. 😉
This bowl is on point for fall! My stomach just rumbled as I scrolled through… lovely, Em!
Yes, rumbling tummies are perhaps the greatest compliment ever! Thanks Alison! <3
Holly hearty wholesome bowl of fall / vat of veg! That crispy tofu is no joke – best looking toaf I’ve ever seen! So making this!
I was actually thinking of you when I made this, Grace — you’re always making such tasty veggie dishes with layers of flavor and texture. My veggie muse, you could say! 😉
*holy hearty wholesome 😉
Ahh your pumpkin curry looks insane!! Even that long ingredient list has me smiling because I can just imagine the EPIC flavours going on – and yes, there are a whole lot of veges snuck in there. Love the sound of crispy spice-crusted tofu to – I never used to think tofu could look appetising, but blog posts like yours have completely changed my mind! And speaking of appealingness, this curry makes me want to sink my face into it – and seriously, that is an achievement (because how often does curry look that aesthetically pleasing? Answer – almost never. Except here, clearly).
And with you on the pistachios – I once had to shell 4 cups (4 cups without the shell) for a biscotti recipe – it took me like half an hour and I vowed to never buy the ones in shells for baking ever again!
Claudia x (PS Lana is the cutest. Keep up those instagram shots!)
I know, I KNOW. It IS a long ingredient list. BUT nothing on it is too hard to come by, and the more random items (like the cider) could easily be swapped out. Don’t let it dissuade you! Get your face right up in there and go to town (uhhhh……) And to heck with shelling all those nuts, girl. I’m with you — pay the premium for the shelled suckers. So worth it. 🙂
I can get behind all of this: curry spices. “toaf” (hello, abbrevs make life more efficient). vats of vEg. I am putting this on my “Meatless Mon-or-whatever-days” rotation fo’ sho’. And I’ve actually been toying with the idea of trying a curried cookie. The spice combo isn’t that far off from what you’d put in, say, chai or a molasses spice cookie, right?
A curried cookie = amaze, Paula. But then again, I feel like curry totally walks the sweet + savory line, no biggie. It’ll be great. DO IT. (And then tell me how to do it!)
Pingback: olive oil brownies with candied bacon + pecans | the pig & quill
Pingback: sunday reading #7 - love me, feed me
Pumpkin curry and crispy crusted tofu… count me in!! The whole bowl looks amazing!
Pingback: Link Love Sunday | Add A Little
Made the tofu tonight. Amazing. Best tofu I’ve tasted in all my 15 years as a vegetarian. Seriously, even my 4 year old loved it; she’s never liked tofu. Thank you, thank you, thank you!
I am positively blushing, Lisa! Can’t think of a lovelier testimonial — and I’m so, so glad you both enjoyed it. I don’t remember being super fond of tofu as a kiddo either (not that there was much I actually turned up my nose at, as you can guess…), but I imagine if it was salty and crispy and kinda…uhhh, chicken-nuggety?…I would have been all about it. 🙂 Thanks for the kind words! <3
I’ve gotta pay the love back and tell you this may be the best damn curry I’ve had in years; it knocked my *and* my husband’s socks off. Thank you for a fantastic recipe.l
This was sweeter than I expected. But it was a nice surprise. The smell when toasting those spices! Thank you for the recipe!
AH 🙁 accidentally added apple cider VINEGAR. Any way I can salvage this??
With baking soda, apparently! Check out the previous comments!
Thanks!! That totally saved it! Wow, delicious recipe when it doesn’t taste like a big sour mess 😛
Yay! So glad it worked! (And it probably feels good to know you’re not alone,eh?) Enjoy, Shayda!
Pingback: sesame balsamic tofu bowls with chile mango + sunflower-cilantro pesto | the pig & quill
Pingback: Pumpkin Curry with Crispy Spice Crusted Tofu – sneakyguacamole
Pingback: Pantry-Friendly Zucchini Fritters with Greek Yogurt "Ranch" - the pig & quill