Bell Pepper and Tofu Curry

Bell Pepper and Tofu Curry

Yield

4 servings

Prep Time / Cook Time

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Activity Guide

Bike Touring, Car Camping

Ingredients

  • 2 tablespoons canola oil
  • 1 medium white onion, halved and thinly sliced
  • 1 jalapeno, minced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon garam masala
  • 1 pound extra firm tofu, cubed
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 8-ounce can tomato sauce
  • 1 cup water
  • 1/4 cup cream or half and half
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup cilantro, roughly chopped (optional)

Tools

  • Cutting board
  • Knife
  • Mixing spoon
  • Large skillet

Method

Note: You can substitute the cumin, coriander, and garam masala with 2 teaspoons of good curry powder.

  1. Heat oil in a large skillet. Add sliced onions and saute until soft.
  2. Add jalapeno, ginger, cumin, coriander, and garam masala. Saute for a minute or two, just until the spices are fragrant. Add the cubed tofu and saute until lightly browned. Add the bell peppers and saute for about a minute
  3. Add the tomato sauce, water, cream, salt and pepper. Simmer until peppers are tender and the sauce is slightly thickened, about 5 minutes. Sprinkle with cilantro and serve hot with rice, pita, or flatbread.