5 Servings 25 min Cook
9 Tsp Garam Masala
1 Tsp Turmeric
3/4 Tsp Salt
1/4 Tsp Crushed Red Pepper Flakes
2 Block Tofu
3 Tbsp Canola Oil
1 Onion Onions
1 Small Red Bell Pepper
1 Tbsp Ginger Root
2 Cloves, minced Garlic
1 Tbsp Wheat Flour
2 Can (15 oz) Tomatoes
1/3 Cup Half And Half Cream
Combine garam masala, turmeric, salt and crushed red pepper in a small bowl.
Cut tofu into 1-inch cubes and blot dry with paper towels.
Toss the tofu in a medium bowl with 1 tablespoon of the spice mixture
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add the tofu and cook, stirring every 2 minutes, until browned, 8 to 10 minutes.
Transfer to a plate
Add the remaining 2 teaspoons oil, onion, bell pepper, ginger and garlic and cook, stirring often, until starting to brown, 5 to 7 minutes.
Add flour and the remaining spice mix; stir until fragrant and coated, about 1 minute
Add tomatoes, bring to a simmer and cook, stirring often, until the vegetables are tender, 3 to 5 minutes more
Return the tofu to the pan; cook, stirring, until heated through, about 2 minutes.
Remove from heat and stir in half-and-half.
