BRYANNA'S VEGAN ALMOND MOCK "SHRIMP" CURRY

Servings: 4

Tofu Creme:  

1/2 cup    extra-firm silken tofu  

1/2 cup    nondairy milk  

Curry:  

1 tablespoon    olive or peanut oil  

1/4 cup    ground almonds (if you grind them yourself, use a dry electric coffee/spice grinder)  

4 large    cloves garlic, minced or crushed  

1 large    tomato, chopped small, or about 3/4 cup drained, chopped good-quality canned tomatoes  

1 teaspoon    sugar  

1/2 teaspoon    cayenne pepper  

1/2 teaspoon    salt  

1/2 teaspoon    garam masala or good curry powder  

9 1/2 oz    Chinese vegan mock "shrimp", thawed (approximately 32)  

Garnish:  

   chopped fresh cilantro or dried cilantro (use about 1/3 as much dried cilantro as you would fresh)  

   OR you can use fresh parsley instead, if you wish  

Blend the tofu and nondairy milk together in a blender, food processor, or with a hand/immersion blender until smooth. Set aside.

Heat the oil in a large nonstick skillet over medium-high heat Add the almonds and stir until the they turn golden-- quickly add the garlic and stir briefly. DO NOT BROWN!

Add the tomato, sugar, cayenne, salt and garam masala. Cook for a few minutes, scraping the pan so the mixture doesn't stick, until the tomatoes soften a but. (Add a bit of water if necessary, but not too much.) Add the mock "shrimp" and then the Tofu Creme. Stir briefly. Lower the heat a little and stir-cook just to heat the shrimp and until the sauce is creamy. The sauce will be thick-ish, and not too wet. There is not a lot of sauce in this recipe and most of it will cling to the "shrimp".

Serve over steamed brown basmati rice, garnished with cilantro or parsley.

 Nutrition Facts

Nutrition (per serving): 179.4 calories; 37% calories from fat; 7.8g total fat; 0.0mg cholesterol; 393.0mg sodium; 256.3mg potassium; 10.9g carbohydrates; 1.6g fiber; 3.7g sugar; 9.3g net carbs; 18.5g protein; 3.9 points.