1 stick of smoked tofu
2 C Madras curry
1 c of salt flavored with herbs
2 C Ages of the Puglia oil (Bitonto)
1 c tamari
2 C double concentrated tomato
water as needed
Cut the carrots coarsely, but an equal basis and blanch in salted water flavored for 10 minutes no more. Cut the tofu into coarse nuts and pour into a nonstick pan oil, curry and heat over very low heat. After the minutes Drain the carrots and transfer the pan with olive oil and curry, add the tofu, tamari and concentrated tomatoes, now put the flame from jumping and doing everything as soon as you will be “pulled” the sauce, bring the temperature to very low flame add H2O just what it takes to continue cooking with a lid (the flame scrupulously low I recommend) for another 20 minutes. Serve and sprinkle with parsley and trituzzato smucinato in live currently. Ad personam, questionable, negligible or substantial profusely there is a final addition of lemon juice, necessary for me. Bless and love!