Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options


Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

October 04, 2002 - Image 87

Resource type:
The Detroit Jewish News, 2002-10-04

Disclaimer: Computer generated plain text may have errors. Read more about this.

Personal chef Debra Walter
shops and cooks for the
Korelitz family.

Indian Spiced Tofu
and Vegetables

2 T canola oil
1 lb. firm tofu, drained, rinsed and cut into
I-inch cubes
I medium onion, diced small
I red pepper, diced small
I zucchini, diced small
2 garlic cloves, minced
1 T. ginger, minced
1/2 t. turmeric
1/2 t. ground cloves
1/2 t. paprika
1/2 t. cinnamon
1/2 t. cardamom
1-2 t. salt
2 carrots, diced small
1 cup frozen peas
1 1/2 cups uncooked basmati rice
2 potatoes, cut into medium pieces
1 bunch fresh spinach
3 cups water

Heat 1T.oil until hot and add tofu cubes.
Fry until browned. Remove. Add 1 T.
canola oil and heat until hot. Add onion;
saute for 5 minutes. Add red peppers,
zucchini, carrot and potato and cook for 5
minutes. Stir in garlic and ginger and cook
for 1 minute.

Combine the spices in a small bowl and
add to the vegetables. Cook for 1 minute.
Add the remaining
ingredients and bring
to a boil, cover and
turn down to low.
Cook for 20 minutes.
Add spinach and tofu
cubes; cover and cook
for 5 minutes. Turn
off heat and keep cov-
ered for 5 more min-
utes. Add more salt to
taste if needed. Mix
together and enjoy!


(*TOR I.


Back to Top

© 2020 Regents of the University of Michigan