tofu vindaloo

made by bob & josh. serves 4

3 garlic cloves, peeled

1 1/2 tbls peeled & chopped fresh ginger

1/2 tsp ground cardomom

1/2 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp dry mustard

1/2 tsp cayene

1/2 tsp turmeric

3 tbls olive oil

12 - 16 ounces extra firm tofu, drained & diced

salt & pepper to taste

1 large yellow onion, chopped

1 large carrot, halved lengthwise & cut into 1/4 inch think half moons

1 small red bell pepper, diced

14.5 ounce can diced tomatoes, undrained

1/2 cup frozen green peas, thawed

1 cup water, or more as needed.

1- in a blender or mini prep, combine garlic, ginger, cardamom, coriander, cumin, mustard, cayene, cinnamon, turmeric, and 1 tbls of olive oil, process until smooth.

2 - heat 1 tbls olive oil in large skillet over medium-high. add the tofu and cook until golden, 6-8 minutes. season with salt & pepper, transfer to bowl and set aside.

3 - heat remaining 1 tbls olive oil in skillet over medium heat. add onion, carrot & cover & cook until soft, about 5 minutes. ass in bell pepper, cover & cook another 5 minutes. add in the blended spice paste and cook, stirring, for 1 minute. stir in tomatoes, peas & water and bring to a boil, reduce to low and season. cover and simmer for about 10 minutes.then add in tofu for yet another 10 minutes

4 - serve with brown basmati rice which you should start cooking just prior to making this dish.

variations include adding in garbanzo beans and reducing the amount of tofu.