Round this out with warm pita bread, rice and carrot pilaf, and some plain yogurt. Mint tea and pistachio baklava are a great finish.
Can be prepared in 45 minutes or less.
Recipe information
Yield
2 servings; can be doubled
Ingredients
2 tablespoons vegetable oil
1 medium onion, chopped
1 14 1/2-ounce can diced tomatoes in juice
1 6- to 7-ounce russet potato, peeled, cut into 1/2-inch cubes
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
6 ounces firm or extra-firm tofu, drained well, cut into 1/2-inch pieces
1 1/2 cups frozen peas, thawed
3 tablespoons chopped fresh cilantro
Preparation
Heat oil in heavy large skillet over medium heat. Add onion; sauté until golden, about 6 minutes. Add tomatoes with their juices, potato, cumin and allspice. Cover; simmer until potato is just tender, stirring occasionally, about 8 minutes. Add tofu, peas and cilantro. Simmer uncovered until vegetables are tender, about 6 minutes. Season with salt and pepper.
