Reviewed: Sep. 12, 2008

Not too bad, I guess, but nothing to write home about. While it was cooking for 15 minutes, I sporadically added small splashes from a cup of chicken broth, added 1/2 tsp of garlic salt, and a small dash of cayenne pepper.

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Julia

	Cooking Level: Intermediate Home Town: Seoul, Soul-T'ukpyolsi, South Korea Living In: Boston, Massachusetts, USA
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Reviewed: Mar. 12, 2008

Despite my love of both curries and tofu, i found this dish lacking "something". It was spicy but incredibly bland (how do you manage that?). I added a bit of veggie broth as suggested; i honestly did not see how you could eat it without. I would NOT make this again!

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Seth

	Cooking Level: Beginning
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Reviewed: Mar. 6, 2008

I didn't like this at all, I think it was the texture of it. The raccoons sure liked it!

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KimB

	Cooking Level: Intermediate Living In: Halifax, Nova Scotia, Canada
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Reviewed: Dec. 19, 2007

Instead of using tofu I used paneer , add some chopped coriander leaves , and make it juicier add some lemon juice...

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pranati


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Reviewed: Dec. 16, 2007

just made it... added probably triple the spices, (used garlic powder, and ground ginger instead of minced) and added the cup of veg. broth... i really like it! not sure what the "real" thing is supposed to taste like so i dont know if its right.... but it tastes really good to me!

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sshmow

	Cooking Level: Beginning
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Reviewed: Dec. 7, 2007

I love love love this recipe, have made several times and am never disappointed..Thank You sooo much!

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ebrunworth

	Cooking Level: Intermediate Living In: Kansas City, Missouri, USA
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Reviewed: Dec. 1, 2007

I added more spice and more canned tomato's, as well as the chicken broth recommended by most. This was still very bland. I find when I mince tofu it's hard to bring out any flavours. If I attempt this recipe again I will probably cut into cubes.

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coralee

	Cooking Level: Intermediate Home Town: Courtice, Ontario, Canada
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Reviewed: Sep. 30, 2007

This recipe was really bland and did not go well with naan at all. I was totally disappointed and would not make it again.

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TwylaStar

	Cooking Level: Expert Home Town: Houston, Texas, USA Living In: Austin, Texas, USA
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Reviewed: Sep. 20, 2007

I have made this recipe three times in two months and it is ALWAYS a hit. It is great when made exactly from this recipe but I also make a few changes. First, I tend to add more of the spices because I like things with a ton of bite. Second, it is even better with some cauliflower. Yum! The cauliflower absorbs the spices wonderfully. I've never had this come out dry and the leftovers taste great!

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carlykay

	Cooking Level: Beginning
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Reviewed: Aug. 28, 2007

I haven't tried freezing the tofu as recommended first, because I don't mind it's texture as is, but I really enjoy the flavors created by the ingredients in this recipe. In particular, the comino seeds add a fragrant aroma. As per others' advice, I added 1 cup veggie broth at the tomato stage. I also added some roasted cashews because I had them, and chopped cilantro because I like its flavor. I served this over brown rice for a tasty & filling meal.

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TATSY74


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Reviewed: Aug. 8, 2007

Pretty good - you can't taste the tofu much at all (which I think is a good thing). Definitely add some vegetable or chicken broth to juice it up a little. Be warned, though: if you don't like spicy, you won't like this one.

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Jessica


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Reviewed: Jul. 24, 2007

I have been making this from a recipe book for a while and this is so much easier! Just as delicious too. I had to make my own curry powder using 2 tsp. ground coriander, 1 tsp. ground cumin, 1/2 tsp. cayenne pepper, 1/4 tsp. turmeric, 1/4 tsp. ground ginger. Thanks for sharing.

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Amberly

	Cooking Level: Intermediate Home Town: Raleigh, North Carolina, USA Living In: Milwaukee, Wisconsin, USA
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Reviewed: Jul. 10, 2007

A bit dry...I was hoping for a creamier dish like we eat out at Indian restaurants.

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DRCLAIR

	Cooking Level: Expert Home Town: Sidon, South, Lebanon Living In: Ames, Iowa, USA
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Reviewed: Jun. 17, 2007

I really didn't like this...maybe I made it wrong I don't know. at first. I'm not really used to indian food, though-I tried to dilute the flavor a little with chicken broth, and then I thought it was too bland. Oh well. whatever went wrong was probably my fault. Thanks anyway for the recipe.

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Jennifer

	Cooking Level: Beginning Home Town: Raleigh, North Carolina, USA
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Reviewed: Jun. 15, 2007

Pretty good. I liked the diced tofu, I think I'll make my tofu curries that way from now on. I served mine on naan bread. I made a change though; I used a large can of low-sodium diced tomatoes. I prefer these to fresh when cooked. There was a fair amount of liquid, but that's what curries should be like because the rice or the bread soaks it up and adds flavour.

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VeggieLovinHippie

	Cooking Level: Intermediate Home Town: Dartmouth, Nova Scotia, Canada Living In: Fredericton, New Brunswick, Canada
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Reviewed: May 14, 2007

Delicious! I added 1 chopped chicken breast marinated with cumin, ground ginger, and olive oil and added some chicken broth as others suggested. I used stewed tomatoes since I didn't have diced tomatoes but the end result? YUM!

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cinnybear

	Cooking Level: Expert Home Town: Orinda, California, USA
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