Tofu Indian Style
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Chopped fresh tomatoes||1 Cup (16 tbs)|
|Ground turmeric||1⁄4 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Chopped cauliflower||2 Cup (32 tbs)|
|Frozen peas||3⁄4 Cup (12 tbs)|
|Firm tofu||1 Pound, crumbled and well drained|
Peel potatoes, if desired, and cut into 1/2-inch cubes. Place in a bowl of cold water to prevent discoloration.
In a large skillet, saute onion and garlic in vegetable oil until onion starts to turn light brown. Add tomato, turmeric, cumin, coriander, salt and cayenne pepper. Cook for 3 minutes, stirring constantly.
Drain potatoes and add to skillet along with water. Cover and cok over medium heat for 10 minutes. Add cauliflower, stir well, and cook covered for 10 more minutes.
Mix in peas and tofu. Reduce heat and cook uncovered for 10 minutes, stirring occasionally.