Curried Yellow Split Peas with Tofu

This is such a simple dish. I'm always wondering what I can add to tofu to stretch it out for meals and vary it, and I'm always wondering if I can add tofu to such and such a dish to see how it tastes. A couple of years ago, this started out as just curried split peas (I'll post that later), and then one day, I thought, "Hmm, what if I add tofu?" And, it works great! It's become a family fave; this time when it was cooking, my oldest blessing as usual looked over the stove to offer her approval or disapproval. When she saw this pot, she licked her lips in anticipation. That's always a good sign. So, enjoy this easy, tasty dish - from our home to yours.

Curried Yellow Split Peas with Tofu

Ingredients:

1 lb. yellow split peas, sorted for grit
1 32 oz. box organic vegetable broth
3 cups of water
1 pkg. extra-firm tofu, water-packed, drained and diced very small
1 Tbs. curry powder
1/2 tsp. salt
1/4 tsp. pepper

Directions:

In a large pot add the peas and broth. Cook over medium heat for 30 minutes, adding water as needed to prevent the peas from sticking to bottom of the pot. Add the tofu, the rest of the water and the remaining ingredients. Cook for another fifteen minutes, or until the peas are tender. You don't want this to be super brothy, but there will be a brothlike consistency to it, which will thicken up any leftovers. If you sense that the beans are cooking too hard, or the liquid is cooking down too quickly, turn the heat down to medium-low for the remainder of the cooking time. Deeelicious. Feeds five hungry vegans.