Curried chick peas and tofu

A great and easy vegan recipe that was such a big hit that my friends requested the recipe the next day!!

Portion: 4; Preparation time: 20 minutes.


  • 2 tablespoons vegetable oil or olive oil (to stir the onions and garlic)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced or pressed
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1/4 teaspoon ground black pepper
  • pinch of cayenne (optional)
  • 454gr firm tofu, cut into 1/2-inch cubes
  • 2 cups (16-ounce can) cooked chick peas or any other bean you enjoy
  • 2 medium-sized tomatoes, chopped (about 1 1/2 cups)
  • pinch of salt (or more to taste)


  1. Sauté the onion and garlic in the oil until the onions are translucent, stirring occasionally, in a casserole.
  2. Stir in the cumin, coriander, turmeric, black pepper, and optional cayenne.
  3. Add the cubed tofu and 1/2 cup of water. Cook for a minute or so, stirring constantly
  4. Add the chick peas and simmer for 5 minutes
  5. Add the tomatoes and continue to cook until thoroughly heated
  6. Add salt to taste
  7. Serve topped with cilantro and/or yoghurt if you like, and over rice.

Recipe adapted from the book ‘Moosewood Restaurant Cooks at Home’ by the Moosewood Collective


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