1 brick of extra firm tofu, chopped into ½" pieces
3 tbsp canola oil
½ tsp whole cumin seed
1 medium sized onion
1 tbsp ginger, minced
¼ tsp salt
¼ tsp chilli (or more as tolerated)
½ tsp black pepper
1 tsp turmeric
3 bell peppers, diced in 1 inch pieces (use yellow, green and red)
1 ¼ cup crushed, canned tomatoes (preferably reduced sodium)
1 tsp sugar
½ cup water
¼ tsp ground cumin (preferable toasted)
2 tbsp fenugreek *optional
Instructions
Place oil in a shallow pan (wok style) turn up the heat to medium. Once heated, add in cumin seeds. Be careful not to burn them!
Add in onion. Once translucent, about 5 – 6 minutes, add in ginger and peppers.
Add in spices: salt, chili, black pepper and turmeric.
Cook for another 5 minutes until peppers are slightly tender but still crunchy!
Pour in crushed tomatoes, sugar and water (water is added to create more of a saucy consistency; if you’re not a saucy person then you can omit this).
Add ¼ tsp ground cumin and 2 tbsp fenugreek.
Turn heat to a low simmer. Add in your cubed tofu, stir gently and be careful not to over mix. Cover your pan and simmer on a low temperature for 10 – 12 minutes. This allows all the flavor to meddle.
The color should be bright and vibrant!
Serve with roti, naan or rice. Best served with a side of plain yogurt.
Recipe by Carrots & Cake at http://www.carrotsandcake.ca/gni-india-style-indian-chilli-tofu/