15-Minute Vegetarian

It was the hottest day so far this year, peaking at 95, so I decided to make three things that involved slaving over a hot stove. Fortunately, they are all from the book 15-Minute Vegetarian so the slaving was in short bursts.


I did an appetizer of battered tofu with ginger dipping sauce, so first up was the sauce. Quick and easy, and pretty tasty. Spouse loved it (child never got beyond sticking her tongue on a piece of tofu.) Later I started the main.


Apart from chopping, this comes together pretty quickly. There was also the bonus of using canned chickpeas and getting to drain off the liquid for later use. I’ve been wanting to try some things with aquafaba.



My only issue with this recipe was that it needed more, or more likely fresher curry powder. With a whole 6oz can of tomato paste, it was very tomato-y.


No pictures plated. I had a complete failure with the pasta and ended up composting the whole batch and making more. I wish we had enough whole wheat spaghetti as I would have used that instead.



The tofu, on the other hand, was a complete success! I used a 1/4 cup aquafaba instead of egg and it battered up nicely. With some non-dairy milk in the batter, this could have been a completely vegan meal.

Who doesn’t love fried food?

So I think I would do the curry again if  I were cooking for others and wanted something no one would really hate. The tofu was great and I would do that again but try different sauces for variety.

Why garnish with parsley when pea tendrils are in season and delicious?