First of all: Thank you, friends, for putting up with my absence during the last week! As you can see, I’ve been working behind the scenes to launch a brand-new layout of this fair blog – I hope you like it! Admittedly, it’s still a work in progress (especially on the Recipes page, which you should go visit and play around with!), but progress is progress.
I missed y’all too much to be away for any longer, though! So here I am with the latest installment of what could easily be called Crock-Pot Mondays. Up tonight: Tofu korma!
I stumbled across this recipe over at Tablespoon recently and immediately added it to my menu plan. Originally I’d planned to make this with a vegetarian chik’n substitute, but for some reason seitan was hard to come by at the Safeway this weekend, so chik’n korma became tofu korma. Not a bad substitution!
At first, I was a little nervous about how the tofu would hold up in the slow cooker all day; I don’t usually use tofu in my all-day meals. But a quick 20 minutes on a baking sheet at 450 degrees beforehand sealed the deal, and 10 hours later, the tofu was no worse for wear and held up just beautifully! And in the meantime, the sauce had thickened and become a lovely shade of light red, blending with the sour cream I’d used instead of yogurt (because it’s what I had on hand) and infusing the vegetables with intensely luscious flavor.
Since this was tai-chi night, which meant I had to hustle through dinner to get back out on the road, I heated up a bag of quick-cooking microwaveable rice and we were on our way! (In a nod to the dish’s heritage, I did use basmati rice instead of plain old Uncle Ben’s.) And we both mowed down two portions – a sure sign of our adoration. One of us even went back for a small third helping! I won’t name names, but it rhymes with “Bebe.”
Anyway, another successful Crock-Pot Monday extravaganza! Can’t wait to see what’s in store for next week.