Moosewood - Curried Chick Peas and Tofu

1 medium onion, chopped
1 garlic clove, minced or pressed
2 tablespoons vegetable oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon ground black pepper
pinch of cayenne
2 cups fresh spinach
1 cake tofu (3/4 pound), cut into 1/2 inch cubes
2 cups undrained cooked chick peas (16 oz can)
2 tomatoes, chopped (about 1 1/2 cups)
salt to taste

The original recipe doesn't call for spinach.
I like to cook my tofu in the oil for a little while, and then remove it from the skillet. Then cook the onions and garlic in the same oil. The tofu won't fall apart when you add it back later.

1. Saute the onion and garlic in the oil until the onions are translucent, stirring occasionally.
2. Stir in the cumin, coriander, turmeric, black pepper, and cayenne.
3. Add the fresh spinach. Cook until wilted.
4. Add the cubed tofu and cook for a minute or so, stirring constantly.
5. Add the chick peas and about 1/2 cup of the liquid and simmer for 5 minutes.
6. Add the tomatoes and continue to cook until thoroughly heated. Add salt to taste.

Serving Size: 4 1 cup servings