Every once in a while, all you need is some roti and subzi to brighten an otherwise cold and dreary day. Today, with temperatures in the negative teens, just happened to be one of those days. Of course, it helped that HOMY had already eaten spaghetti with the kids by the time I got home from my 70min drive. So, I chopped up an onion, opened a can of diced tomatoes and threw together this lovely subzi in less than 20 min. With store-bought Indian chapattis, this hit the mark!!
Prep Time: 20 min
Ingredients (Serves 4):
- 1x 14oz Mori-Nu Extra-Firm Tofu, pressed and diced into small pieces
- 1 Medium Red Onion, diced
- 1 Large Tomato, diced and 2 Jalapeños, diced (or 1 can of Rotel diced tomatoes w chillies)
- 1 tbsp Cumin seeds
- 1 tsp Coriander powder
- 1 tsp Deggi Chilli Powder
- 1/2 tsp Turmeric powder
- 4-6 fresh or fresh-frozen Curry leaves
- Salt to taste.
Directions:
Line a pot with water or broth and sauté onions until translucent. Add spices and steam sauté for a couple of minutes before adding diced tomatoes and chillies. Allow all excess after to evaporate and once fragrant, add in diced tofu. Gently fold the tofu into the onion, tomato, and chilli mix. Cover and let rest for 10 min to allow the tofu to imbibe the flavors from the veggies. Garnish with freshly cracked black pepper and fresh cilantro leaves (optional). Serve with warm chapattis. Enjoy!
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