Tofu, ever the chameleon, lends itself to pairings with a multitude of sauces for nutritious and easily prepared meals. This is a favorite.

SERVES 4

TIME: 30 MINUTES

2 cups chopped onions

1 large red bell pepper, chopped

1 teaspoon salt

2 tablespoons vegetable oil

4 garlic cloves, minced or pressed

1½ tablespoons grated peeled ginger root

2 tablespoons Curry Powder or commercial curry powder or garam masala

½ teaspoon ground cinnamon

1 cake firm tofu (about 16 ounces), cut into ½-inch cubes

1 28-ounce can of diced tomatoes

black pepper or hot sauce

In a large saucepan with a lid, cook the onions, peppers, and salt in the oil on medium-high heat until softened, about 5 minutes. Add the garlic, ginger, Curry Powder, cinnamon, and tofu. Cover and

cook on medium-low heat, stirring frequently, for 5 minutes. Add the tomatoes, cover, and simmer for about 10 minutes to allow the flavors to develop. Occasionally stir gently. Add black pepper or

hot sauce to taste.

serving & menu ideas

Serve at the table with pappadams and toasted cashews, chopped cilantro, and plain yogurt. This dish matches well with Coconut Rice or Yellow Rice. Remember to start cooking the rice before you

Rice or Yellow Rice. Remember to start cooking the rice before you make the curry. If you’d like dessert, Caramel Custard is a nice choice.

SERVES 4TIME: 45 MINUTES 2 tablespoons vegetable oil 1 teaspoon black mustard seeds 1 teaspoon cumin seeds ½ teaspoon fennel seeds 1 minced fresh chile or ½ teaspoon red pepper flakes 1½ cups sliced onions 2 pounds potatoes 1 teaspoon salt 2 cups chopped tomatoes 2 tablespoons lemon juice 10 ounces fresh baby spinach

SERVES 4


TIME: 45 MINUTES

2 tablespoons vegetable oil

1 teaspoon black mustard seeds

1 teaspoon cumin seeds

½ teaspoon fennel seeds

1 minced fresh chile or ½ teaspoon red pepper flakes

1½ cups sliced onions

2 pounds potatoes

1 teaspoon salt

2 cups chopped tomatoes

2 tablespoons lemon juice

10 ounces fresh baby spinach

Heat the oil in a pot on medium-high heat. Add the mustard seeds.When they start to pop, add the cumin and fennel seeds. Stir for a few seconds and add the chile or red pepper flakes and the onions.

Lower the heat to medium and cook for about 5 minutes.Meanwhile, scrub or peel the potatoes and cut them into wedges (about 6 cups). Add the potato wedges, salt, and 1 cup of water to the onions, cover, and cook for about 15 minutes, stirring occasionally, until the potatoes are just tender. Stir in the tomatoes and lemon juice and cook, covered, until the potatoes are done, about 5 minutes. Add the spinach and simmer

until the leaves are wilted.

INGREDIENT NOTES 

Use ground cumin and/or fennel if seeds aren’t available.

In place of fresh tomatoes, you can use a 15-ounce can of diced tomatoes.

serving & menu ideas Top with yogurt and cilantro. Serve with naan bread or pappadams

or on a bed of rice. Serve with chutney or fresh mango slices on the side.

MAKES 6 SERVINGS

6 green bell peppers
1 pound ground beef
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 (14¾-ounce) cans diced tomatoes
1 teaspoon Worcestershire sauce
½ teaspoon ground allspice
1 cup cooked long-grain white rice
Cooking spray
1 tablespoon unsalted butter
½ cup seasoned bread crumbs

1. Preheat the oven to 350°F.
2. Cut off the top of each bell pepper and remove the seeds. Put the peppers in a large pot of boiling salted water and cook for 5 minutes. Drain well and set aside.
3. Set a skillet over medium heat. Add the beef, onion, and garlic, and season with salt and pepper. Cook, breaking up any lumps with the back of a spoon, until the beef is browned thoroughly, about 10 minutes. Add the tomatoes and simmer for 10 minutes.Add the Worcestershire sauce, allspice, and rice; stir well.
4. Coat a 9 × 13-inch casserole dish with cooking spray. Stuff the peppers with beef mixture and place them in the prepared casserole dish. In a small saucepan, melt the butter. Remove the pan from the heat and stir in the bread crumbs. Scatter the bread crumbs over the peppers and place the dish in the oven. Bake for 25 minutes or until the bread crumbs are golden brown and the meat is heated thoroughly.

Tomato Sauce

stuffed peppers with a rich tomato sauce.

MAKES 4 CU PS

2 tablespoons unsalted butter

1 medium onion, diced

2 garlic cloves, minced

3 cups diced canned tomatoes

½ cup finely minced celery

1½ tablespoons white wine vinegar

1 tablespoon minced fresh parsley

1 teaspoon sugar

1½ teaspoons salt

½ teaspoon freshly ground black pepper

In a saucepan set over low heat, melt the butter. Add the onion and garlic; sauté for about 8 minutes or until

tender. Add the tomatoes, celery, vinegar, parsley, sugar, salt, and pepper and cook about 10 minutes.

Pour the sauce over the peppers before baking.