Curried Chickpeas and Tofu

This is one of those meals that was incredibly easy to photograph because it's just so pretty and colorful. Sometimes I have to take a dozen shots before I get a photo I like, but with this one it was just one click and I was done.

On top of that fact (which I realize is probably not particularly relevant to anyone who may be reading this), this dish is also very tasty and a total snap to prepare. Start to finish, 20 minutes, tops. It's so simple that you can have a side dish going at the same time -- as you can see from the picture, I chose some simple steamed green beans.

Curried Chickpeas and Tofu
From Moosewood Restaurant Cooks at Home
  • 1 medium onion, chopped
  • 1 garlic clove, minced 
  • 1-2 tablespoons vegetable oil (use 2 if you are not using a non-stick skillet)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • Salt and black pepper to taste
  • Pinch of cayenne (optional, but great)
  • 1 cake tofu (3/4 pound), pressed for about a half hour (if you have time) and cut into cubes
  • 2 cups undrained cooked chickpeas (one 16-ounce can)
  • 2-3 tomatoes, chopped (about 1 1/2 cups)
  • Chopped fresh cilantro 
  • Plain yogurt
Saute the onion and garlic in the oil until the onions are translucent, stirring occasionally. Stir in the spices. 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 minutes. Add the tomatoes and continue to cook until thoroughly heated. Serve topped with cilantro and/or yogurt if you like.
Variations: Vegans can feel free to omit the yogurt or to use soy yogurt instead.