This dish can serve as a quick dinner or lunch . Leftover rice can be used.Plus this is easy and vegan. Blanched vegetables can be added to this instead of tofu. Better still, add tofu and veggies of your choice.
2 cups of chopped pureed tomatoes ( about 4, medium sized, ripe)
4 tbsp olive oil
an inch of cinnamon or more if needed
3 or 4 cloves
4 cloves of garlic
2 tsp cayenne pepper or chilli powder
2 tbsp chopped mint leaves
salt to taste
a cup of tofu cubes
a bowl of boiled rice
In a large pan, add 1 tbsp of oil and tofu. Stir intermittently till the sides of tofu cubes are slightly brown.Collect them onto a plate and set aside.It is easier if the tofu cubes are cut into smaller cubes after they are brown.In the same pan, add 2 tbsp of oil, garlic,cloves and cinnamon. Stir fry till the garlic cloves are golden brown. Add the tomato puree and cook for about 5 minutes or till the puree is cooked. Add mint leaves, salt, cayenne pepper and cook for about 2 minutes. Add tofu. Finally add rice and mix well. Cook for two or three minutes. Let it stand for 5 minutes before serving.