nonrefrigerated international aisle of a
grocery store. When blended, this super-
soft tofu can be mixed with almost any
ingredient to mimic dairy-style binding
agents. It is often used to make desserts,
such as vegan cheesecake. In this book, I
use it for my Tukri Pakora appetizer
(see recipe on page 104).
- TOMATOES: When preparing Italian
dishes, you’re told to look for the
darkest and sweetest tomatoes available.
For Indian food, you need to go in the
opposite direction. The key is to use
tomatoes with just the right amount of
tart to offset the spices in your dish. I
love plum tomatoes, which are just the
right size and taste for Indian cooking. In
