Tofu Sabzi

Clock Icon 25 minutes |
Servings: 4 |
Prep: 15 minutes |
Cook: 10 minutes

Ingredients

  • 2 Tbsp (30 mL) canola oil
  • 2 tsp (10 mL) whole cumin seeds
  • 2 Tbsp (30 mL) finely minced ginger
  • 1 green Thai chili pepper, sliced lengthwise (optional)
  • 1 small Peak of the Market onion, thinly sliced
  • 1 large Peak of the Market carrot, grated
  • ⅛ tsp (.5 mL) cayenne
  • ¼ tsp (1 mL) pepper
  • ½ tsp (2 mL) garam masala
  • ½ tsp (2 mL) salt
  • 2 ½ tsp (12 mL) turmeric
  • ⅓ cup (75 mL)water
  • 1-12 oz (350g) pkg. extra firm tofu, grated
  • 1 cup (250 mL )frozen green peas
  • ¼ cup (50 mL) cilantro, for garnish (optional)

Method

  1. In large skillet or frying pan over medium-high heat, add canola oil. Carefully add in whole cumin seeds and heat for about 1 minute, stirring often and being careful not to burn.
  2. Add ginger, chili pepper (if using) and sliced onion, stir often for 3 minutes until the onion turns to a light caramel colour.
  3. Add grated carrot, cayenne, pepper, garam masala, salt, turmeric and water. Cook for 3 minutes until the carrots are cooked through, stirring often. Add more water if your mixture is getting dry and the contents are sticking to the pan.
  4. Add in grated tofu and peas. Stir together until the tofu has picked up the bright yellow colour of the spices. Cook for 3 minutes until peas are heated through.
  5. Garnish with cilantro.
  6. Serve with rice, roti, naan or between slices of bread as a sandwich.

Tips

Carrots are an excellent addition to many types of recipes; try shredding them and add to cakes, muffins or cookies.

Look for fresh ginger with firm roots, a spicy fragrance and smooth skin.

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Why cook with canola oil?

Canola is helping people eat healthier as a versatile and affordable cooking oil used in kitchens around the world.