Bell Pepper and Tofu Sabji (Waverley Kitchens)

• 1/2 lb extra firm tofu (or paneer)
• 3 bell pepper (red, yellow, green)
• 1 medium tomato
• 1 medium onion
• 1 bunch cilantro
• 1/2 tsp WK Seed Blend
• 2 tsp WK Sabji Blend
• 1 tbsp cooking oil of your choice
• 3/4 tsp salt (to your taste)
• 3 quart non-stick pan with cover

1. Add 1 tbsp oil into pan and add 1/2 tsp 'WK Seed Blend'
2. Cut the following into 1 1/2 inch long by 1/2 inch wide strips and set aside: - tofu (1 cup) - onions (1/2 cup) - tomatoes (1/2 cup) - bell pepper (1 cup)
3. Set to medium heat and heat oil into there is small movement in spices (usually 2 min)
4. Immediately add onions to pan; stir until golden brown (usually 3 min)
5. Add 2 tsp 'WK Sabji Blend' and 3/4 tsp salt (to your taste)
6. Add bell peppers and tomatoes to pan, stir; cover and cook for 3 min
7. Add tofu to pan; cover and cook for 3 min
8. Uncover pan and cook for 2 min
9. Optional: garnish with 2 tbsp coarsely chopped cilantro
10. For a full meal add: - Rice, naan, bread or heated whole wheat tortilla - Salad - Any bean curry - Yogurt - Red wine

extra firm, bell pepper, tomato, onion, cilantro, blend, cooking oil, salt, cover

Taken from cookpad.com/us/recipes/367633-bell-pepper-and-tofu-sabji-waverley-kitchens (may not work)