Peas and Potatoes Masala

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 14 1/2-ounce can diced tomatoes in juice
• 1 6- to 7-ounce russet potato, peeled, cut into 1/2-inch cubes
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground allspice
• 6 ounces firm or extra-firm tofu, drained well, cut into 1/2-inch pieces
• 1 1/2 cups frozen peas, thawed
• 3 tablespoons chopped fresh cilantro

1. Heat oil in heavy large skillet over medium heat.
2. Add onion; saute until golden, about 6 minutes.
3. Add tomatoes with their juices, potato, cumin and allspice.
4. Cover; simmer until potato is just tender, stirring occasionally, about 8 minutes.
5. Add tofu, peas and cilantro.
6. Simmer uncovered until vegetables are tender, about 6 minutes.
7. Season with salt and pepper.

vegetable oil, onion, tomatoes, russet potato, ground cumin, ground allspice, well, frozen peas, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/peas-and-potatoes-masala-5303 (may not work)