Skip to content

Tag: Yellow Mustard Seeds

Appetite For Reduction: Masala Baked Tofu with Potato-Spinach Curry & Tamarind Quinoa

cooking & baking

February is often the coldest month in Berlin, and so naturally I am drawn to foods that are hot both in temperature and in flavor. So I ended up making the Potato-Spinach Curry (page 232) because I was hoping it would be both. Also, it has two of my favorite vegetables in it, so I figured I couldn’t go wrong.

In making the curry, I subbed the plum tomatoes with another kind on hand, but the rest of the ingredients were the same. It ended up tasting fine, but was lacking some kind of kick. On a similar note, the Masala Baked Tofu (page 146) was also good, but not particularly memorable. In the future, I think I would experiment a bit with these recipes.

Finally, I made the suggested Tamarind Quinoa (page 84). It was my first time using tamarind in a meal, and it was totally way too salty for my taste – this coming from someone who LOVES salt. Meanwhile, the quinoa was too crunchy, but that is my own fault for cooking it wrong (to my credit, the only time I have ever messed quinoa up). I also left out the cilantro, since I don’t like it, and the raisins, which maybe would have helped balance it out.

All in all, it was an OK meal, but definitely not a hit.

Made: February 26, 2013

Leave a Comment