This is a great go-to dish for a quick, flavorful side and is an awesome filling for vegetarian tacos.
By Chitra Agrawal
- 3 tablespoons oil
- 1 block extra firm tofu, cubed
- ½ small onion, chopped
- ⅓ teaspoon turmeric
- ¼ teaspoon chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 clove garlic, minced
- 1 plum tomato, chopped
- cilantro, chopped
- lemon juice
- salt to taste
- Heat 2 tablespoons oil in a non stick fry pan under medium heat.
- Throw in tofu and fry until sides are lightly browned and skin is starting to get more firm on outside ~ 25 minutes.
- Set aside the cooked tofu.
- Put 1 tablespoon of oil in the pan under medium heat.
- When oil is heated heated, add in the chopped onion and fry until translucent.
- Mix in the chopped garlic and fry for 30 seconds.
- Mix in turmeric, chili powder, coriander, cumin powder and garam masala and fry for a few seconds until fragrant.
- Mix in the tomato and fry for 2 minutes.
- Add back the tofu to the pan and fry for another 5 minutes or until tofu is completely coated with the curried tomato mixture.
- Turn off the stove.
- Add salt to taste, a squeeze of lemon and top with chopped cilantro.
Chitra writes the food blog, The ABCD's of Cooking, which chronicles her adventures cooking American Born Confused Desi recipes. When she is not recipe blogging, Chitra can be found hosting her online cooking show and a supper club featuring Indian-inspired, vegetarian cuisine. She also teaches cooking classes and sells Indian street foods (sometimes yummy Indian tacos!) at events and artisanal markets in Brooklyn. Her cooking has appeared in the New York Times Dining Journal and she is a contributor to The Huffington Post, Gojee, The Daily Meal and Brooklyn Based.