Vegetarian

Tofu Colombo is for Dinner.

Tofu Colombo takes 1560 minutes to prepare.

Tofu Colombo takes 50 minutes to cook.

Tofu Colombo makes 10 servings.

The ingredients for Tofu Colombo are:

Marinade:
2 lbs extra firm or pressed tofu, cut into 2-inch cubes
1 cup minced scallions (white and green parts)
4 cloves roughly chopped garlic
? tbsp minced ginger
1 Scotch Bonnet (or habanero) pepper, seeded and minced
Pinch ground cumin
2 tsp soy sauce
? tsp freshly ground pepper
2 tbsp canola oil
2 tbsp white-wine vinegar
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Poudre de Colombo:
17g cumin
17g ground coriander
6g ground mustard
9g ground fenugreek
8g black pepper
1g ground cloves
17g ground turmeric
2 tbsp rice flour
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Curry:
2 tbsp canola oil
Marinated tofu (above)
2 cups vegetable broth
3 cups water
1 large onion, chopped
2 cloves minced garlic
3 sprigs thyme
1 bay leaf
? tsp salt
1 Scotch Bonnet (or habanero) pepper, seeded and minced (for less heat leave whole and pierce with a fork 2-3 times)
All the poudre de Colombo (above)
3 medium Yukon Gold potatoes, cubed
1 large (about 1 ? lbs) Caribbean sweet potato (purple skin, white flesh), peeled and cubed
3 lbs (about 3 large) zucchini, halved and sliced ?? wide
1 tbsp lime juice

Here is how you make Tofu Colombo:

Place all the marinade ingredients in a large sealable plastic bag.Cover and refrigerate overnight.Mix together all the poudre de Colombo ingredients.Heat a dry frying pan over medium heat. Add the poudre de Colombo and toast, stirring, until it smells ?roasted?. Pour into a bowl and set aside.Heat 2 tablespoons oil in a heavy Dutch oven or large pot over high heat. Add the tofu, along with the marinade, and cook 5 minutes.Stir in the broth, water, onion, garlic, thyme, bay leaf, salt, poudre de Colombo and habanero. Cover and bring to a boil and cook for 15 minutes.Stir in the potatoes, cover and reduce the heat to a gentle simmer. Continue to cook for 15 minutes. Toss the zucchini with the rice flour and add to the pot. Cook for 10 minutes, until potatoes are tender. Discard the bay leaf and thyme stemsAdd the lime juice and season to taste.Serving Size: Makes 1 large pot, 10 servingsNumber of Servings: 10Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Tofu Colombo is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 284.7

• Total Fat: 10.1 g
• Cholesterol: 0.0 mg
• Sodium: 323.3 mg
• Total Carbs: 37.6 g
• Dietary Fiber: 7.3 g
• Protein: 13.4 g

The dietary needs meet for Tofu Colombo is Gluten Free