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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.
