Tofu Curry with Fruit
½ onion, finely chopped
1 clove garlic, minced
½ apple, peeled and cut into quarters
2 slices canned pineapple, cut into bit-size pieces
1 banana, cut into bite-size pieces
150 g watermelon, cut into bit-size pieces
1 tbsp butter
1 tbsp curry powder
½ cup vegetable broth
220 g firm tofu, cut into 1.5 cm cubes
½ tbsp canola oil
¼ cup cream 15%
Salt and pepper to taste
Heat half of the butter in a pan over medium heat. Add the onion and garlic, then sauté 3-4 minutes until they become translucent. Add the apple and cook 3-4 minutes until it starts to soften. Add the curry powder and sauté 1 minute with stirring. Stir in the broth, and 3-4 tablespoons of the pineapple juice. Cover and simmer 12-15 minutes with occasional stirring.
Gently press tofu between paper towels to remove excess moisture. Heat the oil in another large, heavy skillet over medium heat. Add the tofu cubes in single layer and cook with some stirring until just golden, about 4-5 minutes. Transfer the tofu to the curry mixture. Pour the cream into the tofu and curry pan, bring to a boil, then season with salt and pepper. Keep the pan warm over very low heat.
Add the remaining butter to the skillet used to sauté the tofu cubes. Add the banana and pineapple pieces and sauté 2-3 minutes.
Serve the tofu curry over basmati rice or quinoa. Arrange the banana, pineapple and watermelon pieces on top.