Ingredients

The following ingredients have 6 Servings
  • 14 ounces extra firm tofu (patted dry and cut into 1/2-inch cubes)
  • 3 tablespoons olive oil
  • 6 garlic cloves (minced)
  • 1 onion (diced)
  • ¼ cup tomato paste
  • 6 cardamom pods (crushed)
  • ½ teaspoon crushed red pepper flakes
  • 2 zucchini (diced)
  • 1 red bell pepper (seeded and diced)
  • 2 teaspoons minced ginger
  • 2 teaspoons ground turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 28 ounces can whole peeled tomatoes
  • 5 ounces baby spinach
  • Salt (to taste)
  • 1 cup heavy cream
  • 1 cup plain yogurt (not Greek)

Instruction

  • Heat oven to 425°F. Spread the tofu on a parchment-lined baking sheet in a single layer. Roast for 25 minutes or until crispy on the outside and slightly browned. Set aside.
  • Meanwhile, in a large heavy pot over medium heat, heat the oil. Add the garlic, onion, tomato paste, cardamom pods and pepper flakes to the pot. Cook, stirring often, until the tomato paste has darkened and the onion has softened, about 5 minutes. Add the zucchini and bell pepper to the pot and saute until starting to soften, about 5-6 minutes. Add the spices to the pot and cook, stirring constantly, until the bottom of the pot begins to brown, about 4 minutes.
  • Add the tomatoes with their juices, crushing the tomatoes with your hands as you add them. Bring to a boil and then reduce the heat to a simmer, stirring frequently and scraping up any brown bits. Cook until sauce thickens, about 8 minutes. Stir in the spinach and cook until wilted, about 2-3 minutes.
  • Add in the cream, yogurt, and tofu. Season to taste with salt. Simmer, stirring occasionally, until slightly thickened, about 15-20 minutes. Serve with rice, barley or quinoa.