- 1 (14 oz) container of extra firm tofu, drained and cut into ½” cubes- 1 Tbsp Wildfare Extra Virgin Olive Oil- 2 tsp of sea salt- 1 Tbsp curry powder (there are so many - use your favorite or try a new blend)- 2 (15 oz) cans of chickpeas, drained- 1 (13.5 oz) can of coconut milk- 2 Tbsp red curry paste- 1 to 2 Tbsp Wildfare Shatta – Taste it first before you add it. Remember: Shatta is how the Mediterranean does hot sauce!- Chopped cilantro for garnish- Chopped scallion for garnish
PREPARATION
1
Heat a non-stick skillet over medium heat. Drizzle in olive oil. Drop the cubed tofu into the skillet in a single layer. Evenly salt and distribute the curry powder onto the tofu. Sauté on all sides until the tofu is evenly colored by the gently browning curry powder.
2
Add the chickpeas and combine well. Add the coconut milk, the curry paste, and the Shatta. Combine well. Bring to a simmer.
3
Serve over rice. Garnish with cilantro and scallions.