Tofu adds protein to this vegetable dish.
* substitute for grama masala: 1 part cumin with ¼ part allspice
for allspice: ¼ tsp. (1,2 ml) and ½ tsp. (2,5 ml) ground cloves (seal the extra in a jar for later use)
-modified Vegan Indian Cooking
टोफू, घंटी मिर्च और टमाटर (Hindi)
/tōphū, ghaṇṭī mirca aura ṭamāṭara/
Preheat the over to 350℉ (180℃).
Preheat the over to 350℉ (180℃).
Makes 4 cups (950 ml)
A. Baked tofu:
1 (14 ounce/400 g) package extra-firm organic tofu
2 tsp. (10 ml) grama masala*
1. Lightly oil a baking sheet.
2. Sprinkle grama masala over one side of the tofu strips.
3. Place the tofu unseasoned side down on the baking sheet, bake 15 minutes.
4. Flip the tofu slices and apply garam masala on the top side. Spray with olive oil. Bake another 15 minutes.
5. Remove the pan and let it cool for 5 minutes.
B. Cook basmati rice.
C. Dish:
1 (14 ounce/400 g) package extra-firm organic tofu
2 tsp. (10 ml) grama masala*
1. Lightly oil a baking sheet.
2. Sprinkle grama masala over one side of the tofu strips.
3. Place the tofu unseasoned side down on the baking sheet, bake 15 minutes.
4. Flip the tofu slices and apply garam masala on the top side. Spray with olive oil. Bake another 15 minutes.
5. Remove the pan and let it cool for 5 minutes.
B. Cook basmati rice.
C. Dish:
2 Tbs. (30 ml) olive oil
1 Tbs. (15 ml) each: cumin seeds, organic tomato paste, and garam masala*
1 tsp. (5 ml) each: turmeric powder and red chile powder or cayenne
1 red or yellow organic onion, grated or minced
1 (2 inch/5 cm) ginger root, grated or minced
6 cloves of garlic, grated or minced
2 chopped organic tomatoes
2-4 green Thai, serrano, or cayenne chiles, stems removed and chopped
1 cup (240 ml) water
2 organic green, red, or yellow bell peppers (or mix the colors)
1 packages extra-firm organic tofu, baked and cubed
1. In a skillet, heat the oil over medium-high heat.
2. Add the cumin and turmeric. Cook about 30 seconds.
3. Add the onions, ginger root, and garlic. Cook 2-3 minutes. Stir.
4. Reduce the heat. Add the tomatoes, chiles, tomato paste, garam masala, water and red chile powder. Simmer uncovered about 8 minutes.
5. Add the bell peppers and cook another 2 minutes.
6. Add the baked tofu and mix gently.
7. Cook 2 minutes more.
8. Server over basmati rice or with naan bread.
1. In a skillet, heat the oil over medium-high heat.
2. Add the cumin and turmeric. Cook about 30 seconds.
3. Add the onions, ginger root, and garlic. Cook 2-3 minutes. Stir.
4. Reduce the heat. Add the tomatoes, chiles, tomato paste, garam masala, water and red chile powder. Simmer uncovered about 8 minutes.
5. Add the bell peppers and cook another 2 minutes.
6. Add the baked tofu and mix gently.
7. Cook 2 minutes more.
8. Server over basmati rice or with naan bread.
* substitute for grama masala: 1 part cumin with ¼ part allspice
for allspice: ¼ tsp. (1,2 ml) and ½ tsp. (2,5 ml) ground cloves (seal the extra in a jar for later use)
-modified Vegan Indian Cooking
