Chana Masala with Tofu
Sent to us by Kristi Baitcher
1 package extra firm tofu, drained, chopped and patted dry.
1 can chickpeas drained and rinsed (also called garbanzo beans)
or 1 1/2 cups precooked dry beans
1/2 cup vegetable broth
1/2 onion, diced
3 cloves garlic, diced
3 tbsp olive oil
juice from one lemon, (approx 2 tbsp )
1/2 tsp curry powder
1/2 tsp coriander powder
1/2 tsp cumin
1/2 tsp garam masala
1 large bunch of spinach or two handfuls, rinse
TIP: If you can't find garam masala it's ok to omit it, just add extra curry powder. Also, make sure you have curry powder that is YELLOW(AKA Madras Curry Powder). There are other types of curry that are brown-ish because they have different ingredients and the flavors just aren't right.
In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.
Add chickpeas and broth. Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more broth if needed, until chickpeas are cooked and soft.
Meanwhile, saute the tofu in 1tsp olive oil on medium-high heat. I sprinkle with a little bit of spices to add flavor.
Reduce heat, add spinach and tofu and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately and enjoy your chana masala!