I’ve been making my own version of this dish since Heidi of 101 Cookbooks posted her fabulous recipe in 2008, but I’ve never posted my recipe, mostly because it just isn’t very photogenic. However, it is my very most favorite tofu dish and also my favorite vegan meal. I really do not like tofu and strongly disagree with people who say it has no taste, but I really truly adore this meal. The spicy-floral-smoky garam masala, the mild onion flavor of the leeks, the soft tofu, the tart-sweet cranberries, salty & crunchy pistachios, and cilantro all combine into a wonderful medley of flavors and textures. Even my picky husband goes crazy for this stuff, which honestly baffles me. I love it, but I love a lot of things he detests. Still, he really piles his plate high when I make it.
It may look like dog food on a plate but it is absolutely wonderful! And it’s really easy to make–it all comes together in less than half an hour.
I’m sending this recipe over to Sanchita of Chilli and Chocolate for this week’s BSI contest featuring pistachios. Thank you, Sanchita, for choosing pistachios and forcing me to finally post this wonderfully ugly recipe! :)
2 tablespoons olive oil
¼ teaspoon salt
2 teaspoons garam masala spice blend
3 leeks, white parts only, sliced thin
¼ cup dried cranberries, chopped
12 ounces extra firm organic tofu, crumbled
¼ cup chopped cilantro
1/3 cup chopped pistachios
Add the olive oil to a large skillet over medium-high heat. Stir in the salt and garam masala, then add the sliced leeks. Stir to coat the leeks with the oil and spices and cook for 10-15 minutes, or until tender. Add extra oil if necessary. Stir in the cranberries and cook for thirty seconds, then stir in the tofu. Smash and stir, smash and stir, until the tofu is all crumbled and mixed well. Cook until heated through; remove from heat. Stir in the cilantro and pistachios; add extra salt if necessary. Serve warm.
Recipe source: adapted from 101 Cookbooks