I wasn’t sure what I was going to make with the most recent tofu so I began looking for a recipe and came across Tofu & Vegetable Curry with Rice. I was so happy I had just seen Green Curry Sauce in my pantry and even though the recipe called for red, I figured green was better than nothing. I had everything else on hand except I was kinda short on carrots and needed them for another recipe that I’ll be making before I go to the store. I thought about using some carrots I had canned from the garden and then I thought . . use pumpkin instead of the carrots! We have pumpkin coming out our ears. We were walking outside the garden fence and found more pumpkins!
Garden Bounty
I had okra, basil and ginger growing in the garden so I went out and gathered what I needed.
Tofu
The tofu was nice and firm — just the way we like it. I was pretty impressed . . if I do say so myself! 🙂
Pumpkin
The pumpkin cooked up perfectly and was great with the curry.
Rice
I had seen a recipe for Lebanese Rice so I made that instead of plain rice.
Vegetable Tofu Curry
It was delicious! We both loved it. While eating it, we agreed that eating plain meat, potatoes and vegetables sounds kinda boring after having all the Mediterranean dishes I’ve been fixing.
I did cook the okra ahead of time. The recipe calls for dumping a bag of frozen okra into the sauce and from my experience with okra, that might have been a bit slimy. Cooking it ahead worked great.
It makes me happy to be able to use so much from the garden, along with the homemade tofu. If I didn’t have those things and had to buy them, it wouldn’t bother me but I love having and using what I’ve grown and made as much as possible.