TOFU ALOO GOBI

Tofu Aloo Gobi image

Yield 6 servings

Number Of Ingredients 14

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2 tablespoons olive oil
2 garlic cloves, minced
2 large potatoes, peeled and diced
1 medium head cauliflower, cut into small florets
2 teaspoons grated fresh or jarred ginger
1 teaspoon garam masala or good-quality curry powder, or more to taste
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon dry mustard
8 ounces firm or extra-firm tofu, sliced, blotted dry, and cut into small dice
2 medium or 3 plum tomatoes, diced
1/2 cup frozen green peas
1/4 cup minced fresh cilantro, optional
Salt to taste

Steps:

Heat the oil in a wide skillet or stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
Add the potatoes and about 1 cup of water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.
Add the cauliflower, sprinkle in the ginger, garam masala, cumin, turmeric, and mustard, and continue to simmer gently for 5 minutes.
Stir in the tofu, tomatoes, and peas, and cook over medium-low heat for 10 minutes longer, stirring occasionally. Stir in the optional cilantro, season with salt, and serve.
menu suggestions
My favorite partner for this is Lentils with Greens and Sun-Dried Tomatoes (page 111). Something fruity makes a nice counterpoint to the strong flavors of the meal-a platter of orange slices with chunks of pineapple and/or mango, for example. Or, if you have more time and want to make another easy dish, try Fruitful Red Slaw (page 177).
If you have a little more time and are accommodating larger appetites, Curried Chickpeas with Chutney Bulgur (page 98) makes a filling companion dish. Serve with a cooling salad of diced tomatoes and cucumbers (with chopped cilantro, if you'd like), dressed in a creamy vegan dressing.
nutrition information
Calories: 177
Total Fat: 8g
Protein: 10g
Carbohydrates: 20g
Fiber: 5g
Sodium: 50mg