Indian Tofu Sabzi
Around this time, every year you can catch me hustling and bustling to get things set up for Diwali, the festival of lights. But like many things, Diwali is going to be different this year. For 2020 perhaps more than other years Diwali will take on a new meaning of its own and still find a way to serve my family. The same. But different.
What is Diwali?
Diwali is a sacred time for Hindu’s around the world. It can be described as one of the most important times in the year and tied hugely to religion. While other religions and families may interpret Diwali in their own way, in my home, I was raised to believe that Diwali was an opportunity to celebrate our Lord Rama’s victory after returning from 14 years of exile. When Lord Rama returned home, villagers lit diyas or “deepawalis” which are little lamps made from clay to guide him home.
You see, it’s about good over evil. Love over hate. And the never-failing belief that light can lead us through darkness.
When we reflect on the Indian agricultural community, the time of Diwali is also tied to the beginning of the sowing season. Because many facets of our life include a sacred and religious tie, Diwali, a time of celebration and worship also symbolizes hope for a fruitful harvest.
Moral of the story: it’s a special and life-giving time of the year.
How do I celebrate Diwali?
As a proud first generation Canadian I’ve found ways to celebrate Diwali in ways that speak to me. #millennial Most years we gather with our family for prayer, celebrate around delicious vegetarian food and light sparklers with our children. On the day of Diwali you’ll see our home decorated inside, bright lights on and a little diya going strong.
After I had my first son, Jaidev, my husband and I wanted to create a tradition of a Diwali Deed. So every year, we drop off little clay lamps to the children in our neighborhood with a sweet message inside. It’s our special way of building community and connecting with our immediate “village”.
What about Diwali 2020?
Oh 2020…what a year you’ve been. So much has been canceled, but Diwali will always come and be celebrated. Gathering with our family isn’t going to be a reality but we’ll be sure to create something special for our intimate family of four coupled with a few virtual meets and greets with our greater family.
And at time when so much appears to be broken, I’m leaning into Diwali to shine a glimpse of light into our world. And maybe, it can fix some of what’s been broken.
What’s on my menu?
Something I’ve always enjoyed about serving Indian food at the dinner table is the abundance of options. Like most meals I’ll prepare a daal, a cold cucumber salad, roti and for this year, our side dish will include an Indian Tofu Sabzi (pronounced sub-zi).
This tofu sabzi is about as easy as it gets when it comes to putting together an Indian side dish. Admittedly, this recipe has won over many of my friends and my husband who tend not to enjoy tofu. As my husband would say, this tofu is “next level” all thanks to those warm spices like cumin, turmeric and garam masala.
Even better…it’s a guarantee hit with the little people in my life. My older son enjoys his in between a hot dog bun (don’t ask) or sandwich form while my baby eats this sabzi by the spoonful. I typically serve with roti or naan with a serving of plain yogurt.
The next day…that is…if we have leftovers, I love pressing the tofu between two slices of crusty bread for a sandwich. If you give this recipe a go, you’ll definitely need to give this a try!
I hope you’ll join me in celebrating Diwali by enjoying this dish for yourself.
From my home, to yours, wishing you love, light and joy.
Happy Diwali!
Tofu Sabzi
PREP TIME: 15 min
COOK TIME: 25 min
TOTAL TIME: 40 min
Serves 4 - 5
INGREDIENTS:
2 tbsp canola oil
2 tsp whole cumin seeds
2 tbsp finely minced ginger
1 green chili pepper (optional, sliced lengthwise)
½ medium onion, slice thinly (about ½ cup)
1 cup frozen green peas (*see note below)
1 large carrot, shredded (about 1 cup)
1/8 tsp cayenne
¼ tsp ground black pepper
½ tsp garam masala
1 – 1 ½ tsp salt
2 ½ tsp turmeric
3 tbsp water, set aside
1 (350g) block of extra firm tofu, shredded
¼ cup cilantro, for garnish
DIRECTIONS:
Heat a large skillet to medium heat, it’s important that it not be too high. Pour in canola oil. Let the oil heat for about 90 seconds, until it glistens slightly.
Carefully add in whole cumin seeds. You want them to sizzle but not burn.
After heating the cumin seeds for about 1 minute, add in ginger, green chili pepper and sliced onion. Cook the onion well, stirring constantly. The onion should be a light caramel color. This usually takes 8 – 9 minutes of love and patience.
Add in peas, grated carrot, cayenne, black pepper, garam masala, salt, turmeric and water. Stir to cook the vegetables through. Again, you’ll be stirring often. Add more water if your mixture is getting dry and contents are sticking to the pan.
Once the peas are cooked through, add in shredded tofu. Combine the vegetable mixture and tofu together until the tofu has picked up the bright yellow color of the spices. Cook through for 3 – 4 minutes.
Take a taste test. Add more salt, black pepper or other spices if you feel you need it.
Garnish with cilantro and enjoy with roti, naan or in between bread as a sandwich.
