• Cooking Time:
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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.


  • 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)


  • 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.

Categories: Curry  Dinner  Main Dish  Stove  Tofu  Vegetable  Vegetarian 
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