Indian Tofu Chili
40 minutes |
Servings:
4 |
Prep:
16 minutes |
Cook:
24 minutes
Indian Tofu Chili
40 minutes
Servings:
4
Prep:
16 minutes
Cook:
24 minutes
Indian Tofu Chili
40 minutes
Servings:
4
Prep:
16 minutes
Cook:
24 minutes
Ingredients
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)
Method
- 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.
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