Curried-Chick-Pea-Tofu

Ingredients:

  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 tsps ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp black pepper
  • 1 pinch cayenne
  • 3/4 lbs tofu, cut in to 1/2 inch cubes
  • 1 16 oz. can undrained chick peas
  • 2 tomatoes, chopped
  • 1 pinch of salt, or more to taste

Preparation:

Sauté the onion and garlic until the onions are translucent, stirring occasionally.

Stir in the cumin, coriander, turmeric, pepper, and cayenne.

Add the cubed tofu and cook for a minute or so, stirring constantly.

Add the chickpeas and about 1/2 cup of their liquid, and simmer for 5 minutes.

Add the tomatoes and continue to cook until thoroughly heated. Add salt to taste.

Serve over rice. My friend recommended coconut basmati rice but I served it over regular brown rice. This is a dish that I liked to make for lunch at work. So, I would always refrigerate it after I cooked it and then I had to reheat it the next day in the microwave at work.

Servings: Print This Page
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