Read The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls for Free Online Page A

minute.
    2. Add the onion and sauté for 4 to 5 minutes or until the onions turn translucent, then add the coconut milk and lime juice and stir well.
    3. Add the remaining vegetables and cook, stirring frequently, until all of the vegetables are soft and you are ready to serve.

TOFU IN TOMATO CREAM SAUCE (SHAHI PANEER)
    Paneer is an non-aged farmer cheese that is extremely popular in Indian cuisine. Our veganized version contains firm tofu, which has a similar texture and consistency. For maximum flavor, allow the tofu to marinate for at least an hour. Our cream sauce gets its creaminess from cashews, though you can also use coconut or soy milk. Serve with Coconut Spinach Rice (page 10) and Cauliflower Chickpea Subji (page 19).
    SERVES 2 TO 4
     
    TOFU MARINADE
1 (14-ounce) package extra-firm tofu
3 tablespoons freshly squeezed lemon juice
3 tablespoons nutritional yeast
1 tablespoon sesame oil
2 teaspoons raw apple cider vinegar
3 tablespoons water
½ teaspoon sea salt
¼ teaspoon ground black pepper
     
    SAUTÉ
2 tablespoons sesame oil
1 yellow onion, chopped (1½ cups)
3 cloves garlic, pressed or minced
1 tablespoon peeled and minced fresh ginger
2 teaspoons seeded and minced hot chile
3 tomatoes, chopped (2 cups)
2 tablespoons tomato paste
¾ cup water
½ cup cashews, pine nuts, or macadamia nuts, raw or roasted
½ teaspoon ground coriander
¼ teaspoon ground cardamom
½ teaspoon ground cumin
1½ teaspoons garam masala
½ teaspoon chile powder

¼ teaspoon turmeric powder
1¼ teaspoons sea salt, or to taste
2 tablespoons chopped fresh cilantro
    1. Preheat the oven or toaster oven to 375°F. Slice the tofu in half lengthwise, forming two cutlets. Slice each cutlet lengthwise three times and then widthwise three times to yield sixteen cubes each (thirty-two cubes total). Place the cubes in a mixing bowl with the remaining marinade ingredients and mix well. Transfer to a baking dish and cook for 15 minutes.
    2. Meanwhile, place the sesame oil in a large sauté pan over medium heat. Add the onion, garlic, ginger, and chile pepper, and cook for 3 minutes, stirring occasionally. Lower the heat to low.
    3. Place the tomatoes, tomato paste, water, and cashews in a blender and blend until creamy. Transfer to the sauté pan and stir well.
    4. Add the tofu and marinade ingredients to the sauté pan and gently stir well. Add the remaining ingredients except the cilantro and cook for 5 minutes, stirring occasionally. Add the cilantro and enjoy!

Variations
    • Replace the cashews and water in step 3 with 1¼ cups of coconut or soy milk. This will produce a thinner sauce. Allow it to cook 5 to 10 minutes longer if you want it to be thicker.
    • Add ¼ cup vegan yogurt.
    • Add 2 cups of chopped vegetables such as carrots, zucchini, or mushrooms along with the onions.

TEMPEH VINDALOO
    The name vindaloo is actually of Portuguese origin. The dish is popular in Southern India, near the city of Goa, where the Portuguese settlers partied way back when—before the full-moon raves of today. The dish is known for its spiciness, so add as much cayenne as you can! Serve with Rice Pilau (page 9) and Potatoes and Spinach (page 12).
    TEMPEH MARINADE
3 tablespoons soy sauce
1 tablespoon sesame oil
3 tablespoons water
¼ teaspoon chile powder
1 pound tempeh
     
    VINDALOO SAUCE
1 tablespoon curry powder
½ teaspoon chile powder
1 teaspoon ground cumin
½ teaspoon garam masala
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon fenugreek seeds
1 teaspoon mustard powder
¼ teaspoon cayenne, or to taste
2 tablespoons sesame oil
1 large onion, chopped (1½ cups)
5 cloves garlic, pressed or minced
1½ cups water or vegetable stock (see page 228)
3 tomatoes, chopped (2 cups)
3 tablespoons tomato paste
2 tablespoons raw apple cider vinegar
1½ teaspoons sea salt, or to taste
2 teaspoons agave nectar, or to taste
    1. Preheat the oven to 375°F. Place all of the marinade ingredients in a small bowl and whisk well. Slice the tempeh into 1- by