Gingery Tofu with Bell Peppers

Name: Gingery Tofu with Bell Peppers
Yield: 4
Cuisine: Indian
Ingredients: 3 tablespoons oil; 1 teaspoon cumin seeds; 1 medium onion, diced; 2 teaspoons minced ginger; 1 teaspoon garlic paste; 1 cup tomato purée; 2 teaspoons ground coriander; ¼ teaspoon red chili powder; ½ teaspoon ground turmeric; Salt to taste; 2 green bell peppers, cut into 1-inch squares; 1 pound tofu, cubed; 1 teaspoon garam masala (optional); 2 tablespoons chopped fresh cilantro; 8 pieces julienne ginger (thinly sliced)

AuthorVeggie Fest Team

CategoryMain DishesCuisineIndianDiets#gluten-free, #veganYield4 Servings

This versatile, savory dish can be served over rice or as a wrap in flatbread. Easy to make, it is sure to become a family favorite.

Ingredients

3 tablespoons oil

1 teaspoon cumin seeds

1 medium onion, diced

2 teaspoons minced ginger

1 teaspoon garlic paste

1 cup tomato purée

2 teaspoons ground coriander

¼ teaspoon red chili powder

½ teaspoon ground turmeric

Salt to taste

2 green bell peppers, cut into 1-inch squares

1 pound tofu, cubed

1 teaspoon garam masala (optional)

2 tablespoons chopped fresh cilantro

8 pieces julienne ginger (thinly sliced)

Instructions

Heat oil in a pan over medium-high heat. Add cumin seeds. When cumin seeds begin crackling, add onion. When onion becomes translucent, add ginger, and garlic paste. Continue to stir so mixture does not stick to bottom of pan.

Reduce heat to medium. Add coriander powder, red chili powder, turmeric, and salt. Cook for one minute. Next, add tomato purée. Continue to cook over medium heat, stirring occasionally, until oil separates from the mixture. Add bell peppers and stir to evenly coat them with spices. When bell peppers are tender, add tofu cubes. Cook for few more minutes, until tofu is coated with spice mixture.

Serve hot with rice, roti, a tortilla or any flatbread, garnished with cilantro and julienne ginger.