What You'll Need:
1 (12 oz) package of extra firm tofu (drained and patted dry), cut into 1/2" cubes
1 (14.5 oz) can diced tomatoes (with juice)
1/2c. grated yellow onion (approximately 1/2 of a med/small onion)
1 1/2 tsp turmeric powder
1 1/4 tsp cumin powder
1 tsp garlic powder
2 tsp (slightly heaping) coriander powder
1 1/4 tsp salt (or to taste)
2 tsp olive oil
1/4 c and 3 Tbs water
What to Do:
Increase heat to med-high and add in diced tomatoes (with juice; see below); cover and simmer for 3-4 minutes. Add bell pepper and 1/4c water. Cover and cook (on med-fast simmer) for an additional 7-10 minutes.
Garnish with fresh cilantro and serve over rice (I prefer brown), with naan or whole wheat tortillas.
*If you prefer, this recipe can be made with 1 pound cubed chicken breast. Omit the 1/4 c. of water. Add in the raw chicken after sautéing the onion and garlic powder. Follow the recipe as listed, cooking the chicken for 20 minutes.