Tofu with Red Pepper and Carrots


  • 8 oz extra firm tofu
  • Cooking spray
  • 4 oz red or orange bell pepper
  • 1 medium sized carrot
  • 1 small tomato
  • 1  cup water
  • 2 tablespoons milk
  • 1 tablespoon canola oil
  • ¼ cup red onion sliced
  • 1 – 2 dried red chilies broken into 2 pieces
  • 1 ¼ teaspoon red chili powder
  • ¼ teaspoon coriander powder
  • ¼ teaspoon cumin powder
  • ¼ teaspoon fennel seed powder


  • Drain and remove excess water from tofu and cut them into small cubes
  • Spray with cooking oil and broil at 450 F for about 10 – 15 minutes
  • Meanwhile cut bell pepper into one inch thin slices.  Cut carrots into matchstick like pieces and cut tomatoes into thin slices
  • In a covered saucepan add canola oil and add onions and fry until golden brown
  • Add dried red chilies and fry for another minute or two
  • Add cut bell pepper and carrots and fry for about 3 – 4 minutes
  • Add tomatoes and add water, chili powder, cumin powder, coriander powder, fennel seed powder and salt and cover and cook for about 7 – 8 minutes
  • Add milk and cook for a minute or two
  • Add tofu and stir gently to make sure tofu pieces don’t get crumbled and cook for another 3 minutes or the gravy thickens

Yields: 3 – 4 side dishes

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