I was thrilled to contribute to this event not only because Ediomi is a good friend but also because she lives with SCD. Sickle cell is an extremely painful disease and despite all she has experienced, Ediomi remains positive and continues to work tirelessly for the cause. She is an inspiration. And the lady is only 25!
The event was a lot of fun and
Ediomi had three really great acts perform:
Black Circle Symphony
Lauren, Asha and me with Ediomi
makes 2 cups
2 teaspoons fresh ginger
2 teaspoons garam masala
1 teaspoon roasted cumin powder
1/2 teaspoon cayenne pepper
1 teaspoon Kashmiri mirch or paprika
1/3 teaspoon turmeric
juice of 1 lime
1 teaspoon agave
1 teaspoon salt (or to taste)
1 1/2 cup plain flavored soy yogurt
Puree all ingredients except for yogurt in a blender. Mix in soy yogurt.
Tandoori Tofu Curry
3 14 oz packages of firm tofu, cubed evenly
3 cloves garlic, minced
Vegan Tandoori Marinade
oil for frying
In one bowl coat the tofu with the marinade. Mixing by hand is good so that the tofu does not break.
In another bowl coat the bell peppers with marinade.
Refrigerate both for 3-4 hours or overnight.
After tofu and peppers are done marinating, fry onion and garlic and set aside.
In a non-stick pan, fry up the tofu. Place tofu cubes in the pan and cook until one side is brown and then carefully turn the tofu over until it is firm and browned. Try not to turn it too often or the tofu will break. Also just put one layer at a time and make sure at least one side of a piece of tofu is touching the bottom of the pan – no overlapping. Depending on how much tofu, you may have to do a few batches. It gets kind of messy too so wear an apron:)
In another pan, fry up the peppers until cooked through.