Delicious with just potato, just tofu or both!


15 Minutes

  • 14 oz extra firm tofu, patted dry and cubed

  • 2 russet potatoes, diced

  • 1 bell pepper, finely diced

  • 1/2 white onion, chopped (or any onion, really)

  • 4 garlic cloves, minced

  • 2 teaspoons grated, then chopped fine, fresh ginger

  • 3 tablespoons vegetable oil

  • 1/4 cup tomato paste

  • 1 (28 oz) can of organic crushed tomato

  • 2 cups light coconut milk

  • 1/2 cup cilantro, chopped

  • 3 dried chiles de arbol (Don’t have this? Can’t find it? use 3/4 teaspoon crushed red pepper flakes)

  • 1/2 tablespoon kosher salt

  • 2 teaspoons turmeric

  • 1 1/2 teaspoons garam masala

  • 1 teaspoon cardamom seed (or 6 cardamom pods, crushed)

  • 1 teaspoons ground cumin seed

  • 1 teaspoons ground coriander

  • 1 teaspoon Moroccan seasoning (Don’t have this? Don’t worry! This can be omitted and the flavor will still be nice)

  • 1/4 teaspoon black pepper

  • Season with any above spices to taste


1 Hours    

  1. Dice and chop potatoes and bell pepper. Saute until just soft in a large sauce pan with olive oil. Lightly season with salt, pepper and garlic powder. Set aside.

  2. Pat dry tofu and slice in roughly 1/2 inch pieces. Season with salt, pepper and nutritional yeast (if you have it). Heat a small amount of vegetable oil in pan over medium heat. Lay tofu flat and cook both sides until lightly browned and firm. This should take approximately 10 minutes (depending upon the thickness of each slice). When done, remove from heat, cube and set aside with potato and bell pepper mixture.
  3. Combine garlic, ginger, coriander, cumin, garam masala and turmeric in a small bowl.
  4. Heat vegetable oil in a large, heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles (or crushed red pepper) and cook, stirring often, about 5 minutes. The onions should soften and the tomato paste should begin to darken. Add spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
  5. Add crushed tomatoes with juices, potatoes, bell pepper and tofu. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes. Add small amounts of water or vegetable broth, if necessary.
  6. Add coconut cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
  7. Serve over rice and with homemade garlic naan! Yum!

Additional Cooking Instructions

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