This quick tofu dish is so beautiful, it is hard to resist snacking directly from the pan; I have had to swat eager hands away many a time trying to sneak a bite or two while still cooking :). It is that amazingly delicious for such a simple dish with few ingredients!
Do use the fragrant dried fenugreek leaves as they add an awesome taste to this dish; fresh methi leaves may be substituted for the dry if you wish. If you like more sauce, puree two more tomatoes (for a total of 4) and add along with about 1/4 cup of hot water. You might need a bit more salt; adjust it to your taste.
Dried fenugreek leaves are readily available at Indian markets; fresh fenugreek (methi) leaves are available in Indian and Middle Eastern markets.
5 - 6 Servings
1 lb block Tofu (firm or extra firm), cubed
2 Tbsp Coconut Oil
1/2 tsp Turmeric
1 tsp Sea Salt
1 tsp Sea Salt
1 Tbsp ground Coriander seeds
1 large Onion, thinly sliced
3 Bell Peppers, assorted colors
2 medium Tomatoes, cut into thick slivers
2 Tbsp Dried Fenugreek Leaves (Kasoori Methi)
Heat 1 tbsp of the oil in a kadai/non-stick skillet and cook the tofu with a pinch of turmeric, coriander, and a generous pinch of salt over medium-low heat. Shake and stir the tofu often with a spatula and cook until all sides are slightly browned; be careful and stir gently so the tofu does not crumble. Remove to a plate or bowl.
Heat the rest of the oil in the same pan and add the onions, salt and turmeric; cook stirring until onions soften and begin to color.
Stir in the peppers and cook for about two minutes.
Add the cooked tofu cubes and the tomatoes and cook until hot and tomatoes begin to soften.
Sprinkle the dried fenugreek leaves, cover and cook for about a minute.
Turn off heat and let sit undisturbed until time to serve; stir well before serving.
Serve hot with roti, rice, or other grains. Enjoy!!