Prep Time: 25 mins
Cook Time: 30mins
Total Time: 55 mins
Ingredients
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Rice
Red onion
½ cup vinegar
1 tbsp sugar
1 tsp salt
Cilantro
Tofu Dumplings:
12-14 oz white mushrooms
2-3 tbsp olive oil
14-15 oz tofu
1 cup rolled oats
¼ cup diced cilantro
¼ cup diced green onion
2 tsp cornstarch
1 tsp salt
1 tsp cumin
2 tbsp tahini
2 tbsp soy sauce
Sauce:
1 yellow onion
1 large tomato
1 jalapeño
½ cup of cashews
½ cup of water
12-14 oz can of coconut milk
1 tsp cumin
1 tsp cayenne powder
1 tsp garam masala
1 tsp turmeric
2 tsp salt
1 tsp black pepper
Steps:
1. Soak the cashews in water for 30-60 minutes. Pre-heat the oven to 375.
2. Slice the red onion, and place in a bowl with vinegar, salt and sugar.
3. Cook rice according to the instructions.
4. Cook the mushrooms in a pan over medium heat. Cook for 5 minutes until soft. Add the half of the tofu crumbled, and cook for another 5 minutes. Place the other half of the crumbled tofu in a mixing bowl.
5. Add mushrooms and tofu to a blender along with 1 cup of rolled oats and blend together.
6. Once blended add the mixture to the mixing bowl and add the remaining ingredients. Then mix together thoroughly.
7. Form into 2 inch diameter balls, and place on a cookie sheet. Then bake for 20 minutes. After 20 minutes turn the ball over, and bake for another 20 minutes.
8. In a pan over medium heat, sauté the onion, tomato, and jalapeño for 5-8 minutes until they become soft.
9. Add the soaked cashews, and ½ cup of the cashew water into the blender. Add the cooked vegetables and coconut milk and remaining spices, and blend thoroughly.
10. Add the blended sauce back the pan that sautéed the vegetables, and cook over medium heat for 5 minutes. Add the cooked dumplings, and cook together for another 2-3 minutes.
11. When the rice is completed, put the rice on a plate, then add the dumplings and curry sauce on top of the rice. Top with chopped cilantro and pickled red onion.
This recipe is brought to you by: Ovation Public Speaking
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