Indian-Style Chili Tofu

1- 350 g block of extra firm tofu, chopped into ½" (1 cm) pieces (1)

3 Tbsp canola oil (45 mL)

½ tsp whole cumin seed (2 mL)

1 medium sized onion (1)

1 Tbsp ginger, minced (15 mL)

¼ tsp salt (1 mL)

¼ tsp chilli (or more as tolerated) (1 mL)

½ tsp black pepper (2 mL)

1 tsp turmeric (5 mL)

3 bell peppers, diced in 1 inch (2.5 cm) pieces (use yellow, green and red) (3)

1 ¼ cup no salt added, crushed canned tomatoes (310 mL)

1 tsp sugar (5 mL)

½ cup water (125 mL)

¼ tsp ground cumin (preferably toasted) (1 mL)

2 Tbsp fenugreek *optional (30 mL)
1. In a large wok-style pan over medium heat, add canola oil. Once heated, add in cumin seeds and toast until fragrant, about 30 seconds. Be careful not to burn them!
2. Add in onion. Once translucent, about 5 – 6 minutes, add in ginger and peppers.
3. Add in spices: salt, chili, black pepper and turmeric.
4. Cook for another 5 minutes until peppers are slightly tender but still crunchy.
5. Pour in crushed tomatoes, sugar and water, stirring to combine.
6. Add ¼ tsp (1 mL) ground cumin and 2 Tbsp (30 mL) fenugreek.
7. Turn heat to a low simmer. Add in your cubed tofu, stir gently and be careful not to over mix. Cover your pan and simmer on a low temperature for 10 – 12 minutes allowing flavours to combine.
8. Serve with roti, naan or rice.
TIP: Best served with a side of plain yogurt.