Masala tofu and peas

There are only a few ingredients in this recipe but the spices take it to another level. If you don't have all the spices use as many as you can. It is delicious stuffed into pitta pockets.

Servings: 2

Ingredients
1 cup firm tofu, cubed
1/2 cup cooked peas (or thawed frozen peas)
1 onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon finely chopped ginger
1/2  teaspoon oil
1 tablespoon fine dessicated coconut flakes
A large pinch each:
Cumin seeds
Fennel seeds
Cumin powder
Coriander seed powder

Salt or black salt (kala namak) to taste
Pitta bread (or other bread), to serve 

1.   Heat a non-stick or lightly oiled shallow frying pan/griddle/skillet over medium heat and toast the tofu cubes for about 5 minutes on each side until golden brown on both sides

2.   Meanwhile heat the oil in pan over a medium heat and saute onion, garlic and ginger for about 2 minutes.

3.   Add the spices and cook for a minute, stirring constantly to prevent burning.

4.   Add the coconut and cook for 2 more minutes.

5.   Finally add the peas and toasted tofu and a tablespoon of water, toss to coat with the onion mixture and cook for another 1-2 minutes until hot and the water has partly evaporated.  

6.   Serve with bread of your choice.