Curried Chick Peas and Tofu

1 medium onion, chopped
1 garlic clove, minced or pressed
2 tablespoons vegetable oil

2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon black pepper
pinch of cayenne (optional)

1 cake tofu (3/4 pound), cut into 1/2-inch cubes
2 cups undrained cooked chick peas (= 16-ounce can)
2 tomatoes, chopped (about 1-1/2 cups)
pinch of salt (or more to taste)

* * *

chopped fresh cilantro (optional)
plain yogurt (optional)

DIRECTIONS:

1. Saute the onion and garlic in the oil until the onions are translucent, stirring occasionally.

2. Stir in cumin, coriander, turmeric, black pepper, and optional cayenne.

3. Add the cubed tofu and cook for about a minute, stirring occasionally.

4. Add the chick peas and about 1/2 coup of their liquid and simmer for 5 minutes.

5. Add the tomatoes and continue to cook until thoroughly heated. Add salt to taste.

Serve topped with chopped cilantro and/or yogurt.

SOURCE: Moosewood Cooks at Home.

NOTES:

1. This is an excellent recipe to introduce someone to tofu. It is flavorful without being overwhelming.

2. Serve this with yesterday's Coconut Basmati Rice.

3. In America yogurt is primarily a sweet, dessert food. In many parts of the world, especially in Central Asia yogurt is valued for its sour flavor and is used sauces for main meals.

4. I strongly recommend the cilantro and yogurt for a clean, almost refreshing taste.