This week I went Indian for meatless Monday. The leftovers are amazing!
3 TBSP garam masala
1 tsp ground turmeric
3/4 tsp salt
1/4 tsp crushed red pepper
14-ounce packages firm tofu
1 large onion, halved and sliced
1 large red bell pepper, quartered and sliced
1 TBSP minced fresh ginger
2 cloves garlic, minced
1 TBSP flour
1 28-ounce can diced tomatoes
1/3 c half-and-half
Combine garam masala, turmeric, salt and crushed red pepper in a small bowl.
Cut tofu into 1-inch cubes and blot dry with paper towels. Toss the tofu in a medium bowl with 1 tablespoon of the spice mixture.
Heat 1 TBSP oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 8 to 10 minutes. Transfer to a plate.
Add the remaining 2 tsp oil, onion, bell pepper, ginger and garlic and cook, stirring often, until starting to brown, 5 to 7 minutes. Add flour and the remaining spice mix; stir until fragrant and coated, about 1 minute. Add tomatoes, bring to a simmer and cook, stirring often, until the vegetables are tender, 3 to 5 minutes more.
Return the tofu to the pan; cook, stirring, until heated through, about 2 minutes. Remove from heat and stir in half-and-half.