Cupboard Quarantine Cooking: Tofu Vegetable Curry
Greetings from the middle of the COVID-19 pandemic! Yikes, I hope you are all doing ok! I am writing to you from day 8 of a 14 day home quarantine. My husband was overseas and couldn't get home before Israel enacted a mandatory self-quarantine for all returning travelers. Rather than having him Q, sad and alone, in one room of our apartment, I decided to do a "Couples Quarantine" where we at least are together and have the run of the whole apartment. So far it's not too bad and we remain healthy, pupupu.
Most of my clients are continuing to train with me via Skype and I've even picked up a few new Skype clients who live outside of my normal work area. Even so, I've got a lot of time on my hands and there is no end to this crisis in sight, so if you want to try some Skype training sessions, let me know. If you have financial issues - as many do at this time - just let me know what would work for you and we will try to make it happen.
In addition to Skype training, I have been uploading daily home workouts to my Instagram (@emilysegalfitness). These are short, beginner-intermediate movement "snacks" that use no equipment, are low-impact, and apartment friendly (quiet). Just adding a bit of movement to your day will help you feel SO much better and a lot less stressed. It is my goal to help us get through this crisis as mentally and physically healthy as possible.
The workouts also appear on my Facebook page (also @EmilySegalFitness), but on Instagram they are in a follow-along format. I haven't been able to figure out how to do that on Facebook yet.
In addition to helping us all keep moving, I want to start a series of posts on healthy vegan meals you can make with things you may have stored in your pantry. Obtaining groceries has become difficult for many of us and the delivery man doesn't usually bring the healthiest of fare. Today's recipe is the first of this series that will hopefully give you ideas on how to feed your family healthy meals with what you have on hand.
The original recipe is for Pumpkin Tofu Curry, but I didn't have pumpkin here so I subbed carrots. You can substitute any vegetable you have there at home - potatoes, broccoli, zucchini, spinach, eggplant... The remaining ingredients are also flexible. Let me know if you have any questions about substitutions.
Tofu Vegetable Curry
1 T olive oil
1 onion, chopped
3 cups cubed pumpkin, orange squash, or 4 carrots, peeled and cubed
3 cloves garlic, minced or 1 tsp garlic powder
One slice of fresh ginger root, minced, or 1/2 tsp ginger powder
1 tsp curry powder or to taste
1/2 tsp red curry paste (optional)
Pinch red pepper flakes or to taste
Salt and black pepper
250g (8 oz) tomato paste or sauce
1 can coconut milk or cream
1 package of tofu, cut into cubes
2 cups frozen peas
Handful of fresh cilantro, minced or 1 tsp dry (or omit)
1. Sauté onion and pumpkin in oil.
2. Add garlic and ginger and stir-fry until fragrant.
3. Add seasonings and then tomato paste. Stir, then add coconut milk.
4. Bring to a boil, then lower heat, cover and simmer 15 minutes until pumpkin/carrot is soft. 5. Add tofu and simmer 7 more minutes.
6. Add frozen peas and and cilantro and re-warm until peas are heated through.
I'll be back with more healthy pantry recipes as well as my thoughts on how to survive, and even thrive, during this difficult time. Meanwhile, come exercise with me on Instoosh or Skype!