Curried Chick Peas and Tofu

Author:Inspired by Moosewood at Home, pg. 169
Prep time: 00:20
Category:Main Courses


1 medium onion
garlic clove
2 tbsp. vegetable oil
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. turmeric
1/4 tsp. ground black pepper
pinch cayenne pepper (optional)
3/4 lb. tofu, cut into 1/2-inch cubes
2 cups cooked, undrained chick peas (16 oz. can)
tomatoes, chopped (about 1 1/2 cups)
1 pinch salt
 chopped, fresh cilantro (optional)
 plain yogurt (optional)


  1. Sauté the onion and garlic in the oil until onions are translucent, stirring occasionally.
  2. Stir in the cumin, coriander, turmeric, black pepper, and optional cayenne.
  3. Add the cubed tofu and cook for a minute or so, stirring constantly. Add the chick peas and about 1/2 cup of their liquid, and simmer for 5 minutes.
  4. Add the tomatoes and continue to cook until thoroughly heated. Add salt to taste.
  5. Serve topped with chopped cilantro and yogurt if you like.