Tofu Masala
I love Indian food, and I love tofu, so I thought this dish would be great! It was good, but nothing special. A big note if you plan to make it is to let the water reduce almost completely to add flavor to the dish, otherwise it’s pretty bland. I served it over basmati rice with some Greek yogurt that I mixed with cucumber and salt.
Tofu Masala
Allrecipes – nicotori
“This flavorful blend of spices, vegetables, and tofu is great served over basmati rice.”
Original Recipe Yield 3 servings
1 tablespoon canola oil
1 (14 ounce) package firm tofu, cubed
1 tablespoon canola oil
1 onion, chopped
1 clove garlic, minced (optional)
1 green bell pepper, chopped
1 (15 ounce) can garbanzo beans, drained
1 tomato, chopped
2 tablespoons garam masala
salt and pepper to taste
2 cups water
Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Add the cubed tofu, and cook until lightly browned on all sides, about 10 minutes; remove from the skillet and set aside. Reduce the heat to medium, and pour in the remaining canola oil. Stir in the onion, garlic, and green pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
Return the tofu to the skillet along with the garbanzo beans and tomato. Season with garam masala, salt, and pepper, and pour in the water. Bring to a simmer, and cook for 10 to 15 minutes until thickened to your desired consistency. Remove from the stove, and allow to rest for 5 minutes before serving.
Nutritional Information
Amount Per Serving Calories: 332 | Total Fat: 16.9g | Cholesterol: 0mg
Big Flavors Rating: 3 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
