- 12 ounces tofu (Extra firm block of)
- 2 tablespoons dry rub ( Mekko)
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 1/3 cups roasted peanuts
- 1 c Fresh herb spice blend
- 2 cups vegetable broth
- 1/2 cup onions (diced)
- 1 cup roma tomatoes (diced)
- 1 tablespoon minced garlic
- 1 tablespoon curry powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1 1/2 tablespoons olive oil
|Calories500Calories from Fat380|
|% DAILY VALUE|
|Calories from Fat380|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Live Long & Prosper 27 Oct 2018
Addictively good! Will make again!
Tessa Nesbit 8 May 2017
I liked this, but I wasn't blown away. Next time, I would add more spices. I also added collard greens which was nice!
Cristina Cosentino C. 27 Mar 2017
Beautiful curry! The whole family enjoyed this. Will definitely make it again. Very rich though, so i would definitely have some fresh greens to serve with it.
Nadia Ankerstjerne A. 19 Mar 2017
It was really great, I don't know what I did wrong though, it turned out green hahah. Delicious dish!
Manju Jacob 29 Dec 2016
I have tried this recipe couple of time and it came out really good every single time. I just notice that the direction is no more available for this recipe and I am not able to recollect the ingredients and the direction. Can anyone please help me. Can I find this recipe anywhere else?
Lauren Cavanagh 10 Oct 2016
I loved it. The flavour combo is so amazing, better than any meat dish I've ever made. Just be sure to get hard tofu for this dish! Loved it
Nelson Fish 5 Jun 2016
This is an awesome recipe! Highly recommend. The only issue I had with it was the availability of the Meko dry rub. The cost to ship was the cost of the dry rub itself. So I used a different recipe for the dry rub. Still very delicious!
Nelson Fish 5 Apr 2016
Excellent recipe! Well written and informative. The end result was delicious! Recommend for even the most novice cooks: