Tofu curry

Try this "Glenda-original" that allows you to decide your own measurement and use whatever vegetables you have on hand.

Tofu Trick: Freeze the tofu, and then defrost, beforehand. The ice crystals make a network of tunnels throughout the block and then melt away, leaving a soy-full joyful sponge to take up literally ANY sauce you cook it in. Works best on firm to extra firm tofu.

Ingredients

Tofu

Curry (generic powder mix is fine. No two Desi households make the same one, nor any two spice brands. Also available in bouillon-type cubes e.g. Japanese style curry mix)

Onions (diced)

Ginger (minced)

Garlic (texture up to you. I just smash the whole cloves or roughly chop)

Optional: root vegetables, such as carrots or daikon, cut in chunks

Optional: tubers, cut in chunks

Optional: soft vegetables, such as spinach or sliced courgette

Directions

• Lightly saute onions and seasonings in a neutral oil. 
• Add tofu, (tubers + root vegetables), and just enough water to bathe onions / keep the bottom from burning. 
• Simmer on low heat, covered, until tubers are cooked (no longer crunchy, but still firm). Alternately - if no potatoes - gauge by the onions, to your desired texture. 
• Toss in soft veggies, turn off the stove, and leave the pot to soak up residual heat. Tofu + starches + root vegetables will absorb the flavors over the ~1/2hr cooling time, and lightweight spinach/courgette/etc will be steamed through by the stew under it. 
• Stir just before serving over rice. [Protein-boost with multigrain rice if you wish]

Coconut variant: Add coconut milk to taste. Adjust total amount of liquid accordingly. Garnish with basil, - especially Thai basil if available - it gives a nice kick to the aftertaste.