22 Ratings
  • 4 star values: 8
  • 3 star values: 6
  • 5 star values: 4
  • 2 star values: 3
  • 1 star values: 1

This flavorful blend of spices, vegetables, and tofu is great served over basmati rice.

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

332 calories; 16.9 g total fat; 0 mg cholesterol; 315 mg sodium. 33.5 g carbohydrates; 16.8 g protein; Full Nutrition


Reviews (19)

Read All Reviews

Most helpful positive review

Rating: 5 stars
02/23/2009
We substituted the Masala with a half a jar of Tikka Masala Curry Paste and loved it!
(6)

Most helpful critical review

Rating: 2 stars
06/06/2012
I doubled this recipe and used chicken broth instead of water. These were the ONLY changes that I made in the recipe and was very disappointed. Bland is an understatement. My kitchen had a wonderful smell from the pot as it cooked but the flavor was just not there. The family ate some of it but requested that we not have it again.
22 Ratings
  • 4 star values: 8
  • 3 star values: 6
  • 5 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 3 stars
05/06/2008
Very healthy recipe! When I followed the recipe exactly however I found it rather bland. I found it helpful to replace the water with chicken broth and added various spices from my pantry in order to save it.
(19)
Rating: 3 stars
05/05/2009
Not at all what I expected. Here's what I think I'll do next time: Make extra sauce and add whole-fat yogurt clarified butter (ghee) or cream. Might also substitute all or a portion of the above for ground cashews. I'll increase the amount of onion to two and also the amount of tomato. I'll up the amount of garam masala spice and skip the garbonzo beans. If I add anything more it will be the pul lentils or type used in toor dal -- these are the yellow legumes. I was surprized not to see lemon juice in this as it was a creamless masala.
(19)
Rating: 4 stars
01/07/2010
Overall good recipe with a few changes. I omitted the garbanzo beans (didn't have any) and green bell pepper (don't like them). I added 1 15oz can of tomato sauce instead of the chopped tomato and only added about a half cup of water. I added a pinch of cayenne pepper and finished the dish with fresh chopped cilantro (about 1 tbsp) and a splash of lime juice. I served it over brown rice. I think next time I will include the garbanzo beans and add even more tomato sauce/water.
(18)
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Rating: 4 stars
03/09/2009
I'm a carnivore by heart but I had tofu in my fridge and wanted to cook it up. I also had the rest of the ingredients so I was able to make a dish out of nothing. This was great for a veggie dish! I added a small cube chicken buillion and it was great!
(13)
Rating: 4 stars
03/10/2010
I used olive oil instead of canola oil and later during the simmering process added two tblespoons of tomato paste because the sauce wasn't thickening up as I would have hoped. I also liberally sprinkled cayenne pepper over the simmering ingredients. Lastly I added several dashes of soy sauce for a little boost. Overall it was very good and I will make it again.
(12)
Rating: 4 stars
07/07/2009
This came out really tasty! I used chicken broth instead of water and simmered it for 20 minutes to thicken the liquid a little more. I also ended up adding a bit of extra cumin cinnamon bay leaf and ginger because i only had 1 tbsp. of garam masala. It was a big hit very flavorful and pleasantly spicy (with a little bit of extra pepper)! Was great served over plain white rice!
(9)
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Rating: 5 stars
02/23/2009
We substituted the Masala with a half a jar of Tikka Masala Curry Paste and loved it!
(6)
Rating: 3 stars
03/13/2012
I doubled the recipe and added 1 -28 oz can of crushed tomatoes. I also substituted coconut milk for the water (14 oz). Topped with sesame seeds and scallions. 5 stars with my adjustments but only 3 stars as written
(4)
Rating: 4 stars
02/02/2009
I changed a few things to make it my own and it still turned out great! Instead of firm tofu I used 1 package of TVP and I didn't have the masala so I used "all season" and curry powder instead. I would advise using a slighly less then 2 cups of water (I just drained the extra liquid out before serving). All in all a very good recipe that I will make again!
(3)