1/2 head cauliflower, cut into florets
1/2 lb regular tofu, extra firm, pressed and drained, cubed
4 cloves garlic, crushed
1 can chickpeas
1 can diced tomatoes with green chiles
1/2 onion, quartered and sliced
2-3 teaspoon curry powder
1 teaspoon cumin
1 tablespoon peanut oil
salt and pepper to taste
Heat peanut oil over med-high heat. Place tofu cubes in oil and let brown on one side. Before flipping, sprinkle the curry over all cubes and add crushed garlic. Flip and let sit for 1 minute. Add the cauliflower and onions, cook for 5 min, stirring occasionally. Add the garbanzo beans and cumin, stirring well. Cover and simmer for about 10 minutes. Add the tomatoes and simmer for another 5 minutes, covered. Season to taste with salt and pepper.