Tofu is a new protein in our household. I’ve never been a huge fan of tofu growing up but I have been eating more and more of it to help ease into more of a plant-based diet. Call it a transitional food for me. Though there are mixed feelings around soy in the vegan community, tofu seems to be everywhere these days.
Tofu has a reputation for being plain or boring, and frankly, it is… by itself. But think of tofu as a blank canvas, and think of yourself as an artist who can manipulate that canvas to your heart’s content. Tofu can be a very flavorful addition to your dish if you treat it right.
Here I took an Indian spin on tofu. Traditionally, Aloo Matar is a curry dish with potatoes and peas. I didn’t have potatoes on hand but I did have tofu so I thought I would try it out. I like the way this dish turned out. It is vegan-diet friendly, the tofu absorbed all of the flavors of the curry and because I omitted the potatoes and served this on rice, I feel that this dish turned out a lot lighter. Not a bad way to enjoy tofu if I don’t say so myself!
Heat about a tablespoon of oil in a large pan to medium heat and add the onions and ginger. Cook until the onions begin to sweat, about 4 minutes. Add the garlic, tomato, chili powder, coriander powder, cumin powder, turmeric powder, curry powder, cayenne powder (if using) and salt. Add about a tablespoon of water and mix. Cook for 2 minutes.
Add the tofu, peas, 1 cup of water and bouillon cube and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Add the garam masala powder, mix and cook for another minute. Serve ith bread or rice.