Spiced Tofu, Bell Pepper, and Tomatoes

ANUPY SINGLA, VEGAN INDIAN COOKING

  • 2 tbs oil
  • 1 heaping tbs cumin seeds
  • 1 tsp turmeric powder
  • 1 medium red or yellow onion, peeled and minced
  • 1 piece ginger root, peeled and grated or minced
  • 6 cloves garlic, peeled and grated or minced
  • 2 medium tomatoes, peeled (this is optional) and chopped
  • 2-4 Thai, serrano, or cayenne, chiles, stems removed, chopped
  • 1 tbs tomato paste
  • 1 tbs garam masala
  • 1 tbs dried fenugreek leaves, lightly crushed by hand to release flavor
  • 1 cup water
  • 2 tsp coarse sea salt
  • 1 tsp red chile powder or cayenne
  • 2 medium green bell peppers, seeded and diced
  • 2 packages extra-firm organic tofu, baked and cubed.
    • Oil and bake for 15 minutes at 350, then flip and repeat, let cool 5 minutes, cube, use immediately.

 

In a large, heavy pan, heat the oil over medium-high-heat. Add the cumin and turmeric, cooking until the seeds sizzle, which is about 30 seconds. Add the onion, ginger root, and garlic, cooking for 2-3 minutes, until lightly browned, stirring occasionally. Add the tomatoes, chilies, tomato paste, garam masala, fenugreek, water, salt, and red chilie powder. Reduce the heat slightly and simmer uncovered for 8 minutes. Add the bell peppers and cook for another 2 minutes. Add the tofu and mix gently. Cook for another 2 minutes, until well heated. Serve with brown or white basmati rice, roti, or naan.

Comments

comments