1 inch piece
Red chilli powder
Fresh coriander leaves
1 1/2 teaspoons
Drain the tofu and crumble it into small pieces. Peel and finely chop onions and ginger. Wash and finely chop tomatoes. Wash, remove stem, deseed and finely chop green chillies and capsicum.
Wash and finely chop coriander leaves. Heat oil in a non-stick pan, add cumin seeds and cook till it starts to change colour.
Add chopped onion, ginger and green chillies. Stir-fry till onion becomes translucent. Dissolve turmeric powder, cumin powder, coriander powder and red chilli powder in half cup of water and add this to the pan.
Cook on medium heat for half a minute, stirring continuously. Add chopped tomatoes and cook on high heat for two minutes, stirring continuously. Stir in crumbled tofu, chopped capsicum and salt to taste. Mix well.
Reduce heat and cook for two to three minutes, tossing frequently to prevent sticking, which happens when cooking tofu. Sprinkle chopped coriander leaves on top and serve.