I finally remembered to bring the recipe. I hope you all love it as
much as I do. I have to admit that I have no idea where the recipe came
from. A friend gave it to me a few years back and she had just typed it
on a piece of paper for me. I have quite a few great recipes that use
tofu and I also have some recipes that are low fat and vegetarian and
just plain good! If you are interested in them, send me an e-mail
directly and I'll send them to you. I don't want to take up a lot of
Here's the Curried Chick Pea and Tofu recipe:
* 1 onion, chopped
* 1 clove garlic, minced
* 2 teaspoons ground cumin (I leave it out because I don't like
the taste of cumin)
* 1 teaspoon ground coriander
* 1/2 teaspoon turmeric
* 1/4 teaspoon black pepper
* 1 pinch cayenne
* 3/4 pound tofu, cut in to 1/2 inch cubes
* 1 16 oz. can undrained chick peas (garbanzo beans)
* 2 tomatoes, chopped (I hate tomatoes so I leave them out)
* 1 pinch of salt, or more to taste
Sauté the onion and garlic until the onions are translucent, stirring
Stir in the cumin, coriander, turmeric, pepper, and cayenne.
Add the cubed tofu and cook for a minute or so, stirring constantly.
Add the chickpeas and about 1/2 cup of their liquid, and simmer for 5
Add the tomatoes and continue to cook until thoroughly heated. Add salt
Serve over rice. My friend recommended coconut basmati rice (I have the
recipe if you're interested) but I served it over regular brown rice.
This is a dish that I liked to make for lunch at work. So, I would
always refrigerate it after I cooked it and then I had to reheat it the
next day in the microwave at work. It was superb! It's so bright too
which makes it appealing to people (that's turmeric for you).
I hope you all enjoy it and please e-mail me if you want other recipes.
I have a great tofu sticks recipe and a yellow rice and avocado salad
that's great too!
Amy L. Zuydhoek
Exterior Research & Design