Ingredients

2 - 10 oz cans Rotel Tomatoes, do not drain

1 - 15 oz can chickpeas, drained and rinsed

1/2 cup chopped green pepper

1 tsp ground cumin

1 tsp smoked paprika

1 - 14 oz package extra firm tofu

4 tsp of Tofu Seasoning or black kala namak and turmeric

Fresh grinding of black pepper

Instructions

1. Drain tofu and put between a layer of paper towels. Place a weight like a heavy skillet on top of the tofu to squeeze out the moisture. Let tofu sit for at least 30 minutes, until the paper towels stop absorbing moisture. Slice into 1/2” think pieces. Sprinkle the top side with either the Tofu Seasoning or sprinkle with the black kala namak and turmeric. Be careful if using the black kala namak and turmeric, a little bit goes a long with with both of these. Set aside.

2. In a large skillet over medium -high heat add the Rotel Tomatoes, chickpeas, green pepper, cumin, smoked paprika and simmer for 10 minutes. Taste the tomato mixture and add more cumin and/or smoked paprika to your liking.

3. Place the sliced tofu on top of the tomato mixture pressing it down into the liquid a bit, cover and simmer an additional 10 minutes. Top with a fresh grinding of black pepper.

4. Serve with whole grain crusty bread for dipping, you don’t want to leave any of that delicious sauce behind!

Serves 4

Note:

• For a fun presentation cut your tofu slices into circles.

• Black Kala Namak is a sulphurous smelling rock salt used in South Asia, giving tofu an egg flavor.

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