Tofu is an incredibly bland source of protein on its own, but the great thing about this low-fat food is that it picks up the flavor of anything you add to it. For me, that usually means Indian spices. This stir-fry version is very satisfying even for a non-vegetarian like me and is an ideal meatless addition to any Indian meal. The funny thing is that I couldn’t come up with on my own – I left Tess in charge, and she creatively came up this recipe- she’s become more Indian than us! ~Shivani
1, 15-ounce packet firm tofu
2 cloves of garlic, minced
1 small onion, minced
1 tomato, chopped
2 teaspoons of olive or canola oil
1 teaspoon of cumin powder
2 teaspoons of coriander powder
1 teaspoon of turmeric
1/4 to 1/2 teaspoon of red chili powder
a large handful of cilantro, finely chopped
salt and pepper, to taste
Heat oil in a medium nonstick pan.
Add onion and garlic and saute for 3 minutes or until onion softens.
Add tomatoes. Cook for 1 to 2 minutes.
Add spices except for cilantro and stir together with tomato and onion mixture.
Add 1/4 cup water, and let simmer for 1 to 2 minutes.
Add in tofu and season with salt and pepper. Cook for 2 to 3 minutes.
Stir in cilantro.
Roll this tofu up in a whole-wheat tortilla as a wrap and have some crudite as a side. Or, serve over rice and have with any Indian vegetable.