Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 large potatoes, peeled and diced
• 1 medium head cauliflower, cut into small florets
• 2 teaspoons grated fresh or jarred ginger
• 1 teaspoon garam masala or good-quality curry powder, or more to taste.
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon dry mustard
• 8 ounces firm or extra-firm tofu, sliced, blotted dry, and cut into small dice
• 2 medium or 3 plum tomatoes, diced
• 1/2 cup frozen green peas
• 1/4 cup minced fresh cilantro, optional
• Salt to taste

Instructions

1. Heat the oil in a wide skillet or stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
2. Add the potatoes and about 1 cup of water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.
3. Add the cauliflower, sprinkle in the ginger, garam masala, cumin, turmeric, and mustard and continue to simmer gently for 5 minutes.
4. Stir in the tofu, tomatoes, and peas, and cook over medium-low heat for 10 minutes longer, stirring occasionally. Stir in the optional cilantro, season with salt, and serve.