For those of you scared by tofu I recommend you either give it a try – you might like it! – or just replace the word “tofu” with “chicken”. Taylor and I usually have tofu twice a week and it works great in stir fries and curries. This recipe is an adaptation from 101 Cookbooks (an excellent food blog) and is a great meal served on top of some white jasmine rice. It’s a little spicy so use less cayenne if you want. A quick note about cumin seeds or any other spice you don’t use enough for it to be worth buying an entire canister. Some stores, including Whole Foods, sell spices in bulk. So for this recipe I just filled a bag with a tiny amount of cumin seeds and it was 17 cents.
3/4 lb Yukon gold potatoes, cut into 1-inch chunks
1 tsp. salt
1/2 Tbsp. butter
1 Tbsp. olive oil
1/2 onion, diced
1/2 tsp. cumin seeds
1/2 tsp. curry powder
1/8 tsp. turmeric
1/4 tsp. cayenne pepper
1 can diced tomatoes
1/3 cup water
splash of milk
8 oz. tofu, cut into 1/2 inch cubes
small handful cilantro, chopped
- Cook the potatoes with 1/2 tsp. salt until tender however you prefer – I like to steam them.
- In a large non-stick skillet on medium-high heat, cook the tofu until it is browned on all sides. Remove from skillet.
- Reduce heat to low and add butter and oil. Once heated, add onion and cook until soft.
- Stir in the cumin, curry, turmeric, and cayenne pepper. Stir for 30 seconds and add tomatoes, water, and salt. Stir in the milk.
- Add the tofu and cook for 5 minutes. Add the potatoes and sprinkle with cilantro.