Using a fork, crumble the tofu. Let it drain in a muslin cloth if you like, but since this recipe is slightly wet, it doesn’t matter if you skip that step.

Finely chop all the veggies.

Grate the ginger (about 1 tbsp)

In a skillet, heat 2-3 tsp of oil. Add cumin seeds.

When cumin seeds sputter, add chopped onions and 1 tbsp grated ginger and green chillies to taste.

When onions become transluscent add the tomatoes. Allow the tomatoes to cook down on high heat until they start to break down and get soft. Add 1 tsp of turmeric.

Add peppers of choice, (I used green and red) and the tofu

Add water if the sauce is too thick.

Salt liberally and simmer for 5 minutes until the tofu absorbs the flavors.

Sprinkle some garam masala over the top

Garnish with cilantro and serve with chapatis, bread or rice!