Tofu Curry

Ingredients

• 4 tablespoons extra virgin olive oil (divided)
• 3 tablespoons low sodium soy sauce (plus additional to taste)
• 1 block extra firm tofu ((14 ounces) pressed dry and cut into 1-inch cubes)
• 1 yellow onion (chopped (about 2 cups))
• 2 tablespoons minced fresh ginger
• 1 tablespoon tomato paste
• 1 tablespoon minced garlic (about 3 cloves garlic)
• 1 tablespoon  curry powder
• 1 bay leaf
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• 1 can diced tomatoes with their juices
• 3/4 cup whole milk plain Greek yogurt (at room temperature*)
• 1/4 cup water
• 2 cups frozen green peas (thawed)
• Cooked brown rice (for serving)
• Chopped fresh cilantro (for serving)

Instructions

• Heat 3 tablespoons olive oil in a non-stick large skillet or wok over medium-high heat. Once the oil is hot, add tofu in a single layer and let cook undisturbed for a few minutes, until the tofu is brown on one side. With a spatula, carefully turn the tofu so that all sides brown, cooking for a few minutes on each side. Once tofu is lightly browned and crispy (about 10 minutes), drizzle with 1 tablespoon soy sauce and stir to coat. Remove tofu from pan and set aside.
• Add remaining tablespoon olive oil to the skillet, along with onion and ginger. Cook until onion softens and begins to turn translucent, about 5 minutes.
• Add tomato paste, garlic, curry powder, bay leaf, salt, cumin, coriander, cloves, and cayenne and cook for 3 minutes. Add remaining 1 tablespoon soy sauce.
• Remove pan from heat. Add tomatoes, yogurt, and water, return to medium heat and let cook 10 minutes. Add reserved tofu and peas, cover, and turn off the heat. Let sit 5 minutes. Remove bay leaf and discard. Serve warm with brown rice and garnish with cilantro. Top with additional soy sauce as desired.