Fried Tofu with Curry Sauce

• 1 block extra firm tofu*
• 1 6oz can tomato paste
• 1.5 cups water
• 1 yellow onion, diced small
• 5 cloves garlic, minced
• 5 T olive oil
• 1 T sugar
• 1 T curry powder
• 1/2 tsp salt or more to taste
• juice of one lemon

Saute diced onion in 3T olive oil until soft.  Add garlic and saute until fragrant. Add water, tomato paste, curry powder, and salt.  Stir together and simmer for 5-10 minutes until mixture reduces down to a medium thick sauce.  Remove from heat and stir in lemon juice.

Slice tofu into half inch pieces and fry in remaining 2T olive oil until browned on both sides.  Drain on paper towels.  I like to serve the tofu drizzled with extra sauce and a side of smoked paprika rice and steamed broccoli.

*For best texture, freeze the tofu for at least a day.  Defrost it in the refrigerator until completely thawed and then gently press out as much excess water as possible.  This method seems to release the most water content, resulting in a much firmer and chewier texture.

BLACK BEAN SOUP

• 1 lb dry black beans, sorted and rinsed
• 4 cups Kitchen Basics vegetable stock
• 3 cups water
• 1 16oz jar Taco Bell medium salsa, pureed
• 2 T tomato paste
• 1/2 T salt
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• juice of 1-2 limes

Add black beans, stock, and water to slow cooker and cook 4 hours on high.  Add salt, spices, and pureed salsa. Cook another half hour to infuse flavors. Remove from heat and squeeze in lime juice and salt.  Top with tortilla strips and/or scallions.