Tofu, ever the chameleon, lends itself to pairings with a multitude of sauces for nutritious and easily prepared meals. This is a favorite.

　　

Ingredients

serves 4

　　2 cups chopped onions

　　1 large red bell pepper, chopped

　　1 teaspoon salt

　　2 tablespoons vegetable oil

　　4 garlic cloves, minced or pressed

　　1 1/2 tablespoons grated peeled ginger root

　　2 tablespoons Curry Powder (page 238) or commercial curry powder or garam masala

　　1/2 teaspoon ground cinnamon

　　1 cake firm tofu (about 16 ounces), cut into 1/2-inch cubes

　　1 28-ounce can of diced tomatoes

　　Black pepper or hot sauce

　　

Step 1

In a large saucepan with a lid, cook the onions, peppers, and salt in the oil on medium-high heat until softened, about 5 minutes. Add the garlic, ginger, Curry Powder, cinnamon, and tofu. Cover and cook on medium-low heat, stirring frequently, for 5 minutes. Add the tomatoes, cover, and simmer for about 10 minutes to allow the flavors to develop. Occasionally stir gently. Add black pepper or hot sauce to taste.

　　

Serving & menu ideas

Step 2

Serve at the table with pappadams and toasted cashews, chopped cilantro, and plain yogurt. This dish matches well with Coconut Rice (page 182) or Yellow Rice (page 179). Remember to start cooking the rice before you make the curry. If you’d like dessert, Caramel Custard (page 273) is a nice choice.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.