1 block regular firm tofu, crumbled
1 large onion, diced
1 14-oz can chopped tomatoes (or fresh equivalent)
1 teaspoon coriander
2 teaspoons cumin
1 tablespoon curry powder
1 tablespoon chili powder
3 tablespoons fresh, grated ginger
4 cloves garlic, crushed/chopped
4 tablespoons vegetable/canola oil
Heat oil in a deep skillet on medium heat. Add crumbled tofu, onion, ginger and garlic. Stirfry until onions are soft/transparent.
Add rest of spices and cook for 3 to 5 minutes.
Add tomatoes and cook for another 3 to 5 minutes.
On a side note: I just randomly "invented" this last night, using similar spices from a Dahl recipe I love, and it turned out great.