YIELD: 4 servings 2 (14-oz.) packages extra-firm tofu 2 carrots 16 pods okra 2 roma tomatoes 8 tsps. almond or corn oil, divided 2 tsps. grated fresh ginger 2 tsps. garam masala* 1 cup vegetable broth 1 cup slivered almonds, roasted 1. Slice tofu horizontally into thirds and drain each third between paper towels for 30 minutes. Meanwhile, peel carrots and cut into very small dice. Slice okra into small pieces, discarding both ends. Seed and dice tomatoes. Heat 4 tsps. oil in a large ...

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