Tofu Curry
YIELD: 2 CUPS (474 ML)
This dish was one of my biggest
surprises. The soy yogurt mixed
perfectly with the spices and provided
the much-needed moisture and texture
that dairy yogurt does for traditional
Indian curries. The tofu was an
unexpectedly delicious addition,
especially when baked first. You can
also use unbaked tofu, but it will have a
softer texture, which I liked but which
did not make the cut with my more
discerning husband. Make it both ways
and decide for yourself.