From Mark Bittman's "How to Cook Everything Vegetarian"
I just made this recipe and Ben asked me to share it with him. It was delicious and easy! I only wish that I had bought some naan to soak up some of the sauce's delicious flavors.
Ingredients:
3 large onions, quartered (I diced mine)
28 oz. of canned tomatoes with their liquid
Salt and freshly ground black pepper
2 tablespoons garam masala or curry powder
1 1/2 to 2 pounds of extra firm tofu, cut into 3/4 in. cubes*
1 1/2 c. peas (frozen or canned are fine)
1 1/2 c. coconut milk
Chopped fresh cilantro for garnish
1. Combine onions and tomatoes in a food processor and puree (I used a blender)
2. Put the oil in a deep skillet or broad saucepan over medium heat. When hot, add the onion-tomato mixture, along with some salt and pepper and the garam masala or curry powder. Cook, stirring occasionally, until it thins and becomes saucelike, about 10 minutes.
3. Add the tofu and peas and cook for about 5 minutes, until the tofu swells slightly and peas are tender; stir in the coconut milk and bring just about to a boil, stirring occasionally. Taste and adjust the seasoning, garnish with the cilantro.
4. Serve over rice or with a side of naan.
*Note: Bittman suggests either adding the tofu to the sauce while uncooked or frying the tofu in a bit of olive oil ahead of time. I went the olive oil route, although it was slightly less healthy!
