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.
Calories 346 Calories from Fat 118
% Daily Value*
Total Fat 13 g20.7%
Saturated Fat 1.7 g8.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 352.8 mg14.7%
Total Carbohydrates 43 g14.5%
Dietary Fiber 11.2 g44.6%
Sugars 10.6 g
Protein 16 g31.2%
Vitamin A 11.9% Vitamin C 24.6%
Calcium 12.7% Iron 30.4%
*Based on a 2000 Calorie diet