CURRIED CHICKPEAS AND TOFU

Cooking Time:
Servings:
Preparation Time:

Backstory

Cooks Note:

This recipe is vegan, but obviously if you add yogurt (as I do) it no longer falls under that category. I also add about a tablespoon of brown sugar to the mixture to balance out the flavors, but this is also optional.

Ingredients

1 med onion, chopped
1 garlic clove, minced or pressed
2 tbsp. vegetable oil
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. turmeric
1/4 tsp. ground black pepper
pinch of cayenne (optional)
1 cake firm tofu (3/4 lb), cut into 1/2-inch cubes
2 cups undrained cooked chickpeas (16-oz can)
2 tomatoes, chopped (about 1 1/2 cups)
pinch of salt (or to taste)
1 tbsp. brown sugar (optional)
plain yogurt (optional)

Directions

In a large saucepan over medium heat, saute onion and garlic in oil until onion is translucent. Stir in cumin, coriander, turmeric, black pepper, and cayenne. Add cubed tofu and cook for 1 minute, stirring constantly. Add chickpeas and about 1/2 cup of their liquid, and simmer for 5 minutes. Add the tomatoes and continue to cook until thoroughly heated. Stir in brown sugar, if using. Add salt to taste.
Serve over rice, topped with yogurt if desired.