Rating: 4 stars
28 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1

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

Recipe Summary

cook:
30 mins
additional:
5 mins
total:
1 hr
prep:
25 mins
Servings:
3
Yield:
3 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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; protein 16.8g; carbohydrates 33.5g; fat 16.9g; sodium 315.5mg. Full Nutrition
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