Spicy Bombay Tofu Skillet with Potato, Tomato, Zucchini & Cilantro
- Time
- 40 min
- Serves
- 4
- Style
- Vegan
Ingredients
- 1 small bunchcilantro
- 2 (14.5 oz) cansdiced tomatoes
- 2 (12 oz) pkgextra firm tofu
- 4 clovesgarlic
- 2 (1 inch) piecesginger root
- 2jalapeño peppers
- 1 ½ lbnew potatoes
- 2orange bell peppers
- ¼ cuppine nuts
- 1 mediumyellow onion
- 2 mediumzucchini squash
- coriander, ground
- cornstarch
- crushed red pepper
- cumin, ground
- extra virgin olive oil
- salt
- turmeric, ground
Cookware
- baking sheet pan
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater (optional)
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- nonstick skillet
- stirring spoon
- tongs
Per serving
- Calories
- 558
- Protein
- 26g
- Carbs
- 54g
- Fat
- 31g
- Fiber
- 12g
- Sodium
- 84mg
Method
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