Facebook0Twitter0Pinterest0 Ingredients 1- 350 g (2/3 lb) brick of extra firm tofu, chopped into ½” pieces (1) 3 Tbsp canola oil (45 mL) ½ tsp whole cumin seed (2 mL) 1 medium sized Peak of the Market onion (1) 1 Tbsp ginger, minced (15 mL) ¼ tsp salt (1 mL) ¼ tsp chilli (or more as tolerated) (1 mL) ½ tsp black pepper (2 mL) 1 tsp turmeric (5 mL) 3 Peak of the Market bell peppers, diced in 1 inch (2.5 cm) pieces (use yellow, green and red) (3) 1 ¼ cup crushed, canned tomatoes (preferably reduced sodium) (310 mL) 1 tsp sugar (5 mL) ½ cup water (125 mL) ¼ tsp ground cumin (preferable toasted) (1 mL) 2 Tbsp fenugreek *optional (30 mL) Directions Place oil in a shallow pan (wok style) turn up the heat to medium. Once heated, add in cumin seeds. Be careful not to burn them! Add in onion. Once translucent, about 5 – 6 minutes, add in ginger and peppers. Add in spices: salt, chilli, black pepper and turmeric. Cook for another 5 minutes until peppers are slightly tender but still crunchy! Pour in crushed tomatoes, sugar and water (water is added to create more of a saucy consistency; if you’re not a saucy person then you can omit this). Add ¼ tsp (1 mL) ground cumin and 2 Tbsp (30 mL) fenugreek. Turn heat to a low simmer. Add in your cubed tofu, stir gently and be careful not to over mix. Cover your pan and simmer on a low temperature for 10 – 12 minutes. This allows all the flavour to meddle. The colour should be bright and vibrant! Serve with roti, naan or rice. TIP: Best served with a side of plain yogurt. Recipe courtesy of Carrots & Cake Pairs well with Fort Garry Brewing Company Dark English Mild Ale Facebook0Twitter0Pinterest0 Found Under: Gluten FreeMain CoursesSoups / StewsVegetarianCanola OilBoil / SimmerOne-pot Leave a Review Cancel reply You must Register or Login to post a comment.