Tofu Curry with Peas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbsp all-purpose flour1# extra firm tofu, cut into 3/4 inch pieces5 Tbsp olive oil, divided1 large onion, chopped1 tsp cumin seeds2 Tbsp fresh ginger, minced3 garlic cloves, minced2 tsp ground corriander1 28oz can crushed tomatoes with added puree1/2 cup water1 tsp tumeric1 1/2 cup peas (fresh or frozen-thawed)1 tsp garam masala1/3 cup chopped cilantro
1. Place flour in a medium bowl or gallon-size freezer bag. Add tofu and coat well.
2. Heat 2 Tbsp olive oil in a heavy non-stick skillet over med-high heat. Shake excess flour off tofu, add to skillet and cook until browned in spots, turning occasionally, about 4 minutes. Transfer tofu to a plate.
3. Place onion in a food processor and pulse until finely chopped but not watery.
4. Heat remaining olive oil in skillet over medium heat. Add cumin seeds and stir until aromatic, about 1 minute. Add chopped onion and cook until begining to brown, stirring often, about 10 minutes.
5. Add ginger, garlic and corriander, stir for 1 minute.
6. Add tomatoes, water and tumeric. Bring to a simmer, then reduce heat to medium-low. Cover and simmer until mixture thickens slightly, about 15 minutes.
7. Add peas and tofu, folding gently to incorporate. Cook over medium-low heat until peas are tender and tofu is heated through, stirring occasionally, about 5 minutes.
8. Fold in garam masala and cilantro. Serve over basmati rice.
Serving Size: Makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user SPARTANBABE.
2. Heat 2 Tbsp olive oil in a heavy non-stick skillet over med-high heat. Shake excess flour off tofu, add to skillet and cook until browned in spots, turning occasionally, about 4 minutes. Transfer tofu to a plate.
3. Place onion in a food processor and pulse until finely chopped but not watery.
4. Heat remaining olive oil in skillet over medium heat. Add cumin seeds and stir until aromatic, about 1 minute. Add chopped onion and cook until begining to brown, stirring often, about 10 minutes.
5. Add ginger, garlic and corriander, stir for 1 minute.
6. Add tomatoes, water and tumeric. Bring to a simmer, then reduce heat to medium-low. Cover and simmer until mixture thickens slightly, about 15 minutes.
7. Add peas and tofu, folding gently to incorporate. Cook over medium-low heat until peas are tender and tofu is heated through, stirring occasionally, about 5 minutes.
8. Fold in garam masala and cilantro. Serve over basmati rice.
Serving Size: Makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user SPARTANBABE.
Nutritional Info Amount Per Serving
- Calories: 272.5
- Total Fat: 16.6 g
- Cholesterol: 0.0 mg
- Sodium: 185.8 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 5.5 g
- Protein: 12.9 g
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