Chick Pea And Tofu Curry
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced / pressed|
|Vegetable oil||2 Tablespoon|
|Ground cumin||2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Tofu||3⁄4 Pound, cut into 1/2-inch cubes (1 Cake)|
|Cooked chickpeas||16 Ounce, undrained (1 Can / 2 Cups)|
|Chopped tomatoes||1 1⁄2 Cup (24 tbs) (2 In Number)|
|Salt||1 Pinch (Or More To Taste)|
Saute the onion and garlic in the oil until the onions are translucent, stirring occasionally.
Stir in the cumin, coriander, turmeric, black pepper, and optional cayenne.
Add the cubed tofu and cook for a minute or so, stirring constandy.
Add the chick peas 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 topped with cilantro and/or yogurt if you like.