Tofu Colombo

Ingredients

• Marinade:
• 2 lbs extra firm or pressed tofu, cut into 2-inch cubes
• 1 cup minced scallions (white and green parts)
• 4 cloves roughly chopped garlic
• ½ tbsp minced ginger
• 1 Scotch Bonnet (or habanero) pepper, seeded and minced
• Pinch ground cumin
• 2 tsp soy sauce
• ¼ tsp freshly ground pepper
• 2 tbsp canola oil
• 2 tbsp white-wine vinegar
• Poudre de Colombo:
• 17g cumin
• 17g ground coriander
• 6g ground mustard
• 9g ground fenugreek
• 8g black pepper
• 1g ground cloves
• 17g ground turmeric
• 2 tbsp rice flour
• Curry:
• 2 tbsp canola oil
• Marinated tofu (above)
• 2 cups vegetable broth
• 3 cups water
• 1 large onion, chopped
• 2 cloves minced garlic
• 3 sprigs thyme
• 1 bay leaf
• ¾ tsp salt
• 1 Scotch Bonnet (or habanero) pepper, seeded and minced (for less heat leave whole and pierce with a fork 2-3 times)
• All the poudre de Colombo (above)
• 3 medium Yukon Gold potatoes, cubed
• 1 large (about 1 ½ lbs) Caribbean sweet potato (purple skin, white flesh), peeled and cubed
• 3 lbs (about 3 large) zucchini, halved and sliced ½” wide
• 1 tbsp lime juice

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