Matar Tofu (Tofu & Pea curry with cumin tomato sauce)

Ingredients

For the tofu:

• 14 oz firm or extra firm tofu,, pressed for at least 15 minutes, cubed
• 2 teaspoons nutritional yeast
• 1 teaspoon cornstarch, or tapioca starch
• 1/4 teaspoon salt
• 1/2 teaspoon paprika

For the sauce:

• 2 teaspoons oil
• 1/2 teaspoon cumin seeds
• 1-2 bay leaves
• 1 cup chopped onion
• 1 green chili, finely chopped, I use serrano or Indian
• 2 teaspoons ginger garlic paste, or minced ginger and garlic
• 1/2 teaspoon turmeric
• 2 teaspoons ground coriander
• 1/2 teaspoon Kashmiri chili powder or paprika
• 2 teaspoons chickpea flour, or regular flour
• 1 cup tomato puree,, About 8 oz
• 1/2 teaspoon salt
• 1/2 cup peas, fresh or frozen
• 1/2 inch of ginger, julienned
• 1/4 teaspoon Kasuri Methi, dried fenugreek leaves
• 1 teaspoon garam masala
• 1 – 1.5 cups of water

For garnish:

• Cilantro
• Reserved julliened ginger

Steps

1. If not already done, press and cube the tofu and put it in a bowl. Toss well with the nutritional yeast, cornstarch, salt and paprika to coat.
2. For crisp tofu, heat 2 teaspoons oil in a skillet over medium-high heat. Once hot, pan-fry until crisp and golden on most edges, 7-8 mins. Baking is another option: spread the tofu evenly on a parchment-lined sheet and bake at 400ºF (205C) for 20-25 minutes.
3. For the sauce, heat the oil in the same skillet over medium heat. Add cumin once hot; when darker and fragrant, add bay leaves, onion, green chili, ginger-garlic and a good pinch of salt. Cook the onion to golden, then mix in turmeric, coriander, Kashmiri chili powder and chickpea flour.
4. Cook the flour and spices until a little roasted, half a minute. Add tomato puree, salt, water, fenugreek leaves, garam masala and julienned ginger, reserving some of that ginger for garnish.
5. Bring the tomato mixture to a boil and mix in the tofu and peas. Simmer for 5 minutes. Add more water if needed for a saucier result, then take off the heat. Taste and adjust the salt and flavor.
6. Garnish with cilantro and the reserved julienned ginger. Serve with naan, flatbread or rice. Refrigerate for up to 3 days or freeze for up to a month.