Tofu With Onions, Peppers and Tomatoes

READY IN: 50mins
Recipe by Woowoose

Derived from "This Can't Be Tofu" and adapted for the Fat Flush Plan.

Top Review by MrsMM

Very good recipe. I followed it exactly, as I'd never made tofu before and didn't want to mess it up, and it had a lovely result. It tasted almost authentic Indian, but for the taste of lime. Don't get me wrong- I loved the lime contribution to the end result. I might use extra firm tofu next time only because it ended up crumbling a lot, so for a prettier presentation, extra firm might be good. Also- this recipe yields so much! I'll halve it or even quarter it next time as there's only 2 of us. Thanks for sharing.

Ingredients Nutrition


  1. Drain the tofu, blot with a paper towel and cut into bite sized cubes.
  2. Mix the curry powder and half the lime juice in a large bowl. Add the tofu cubes and toss. Let marinate for a least an hour.
  3. Heat 2 oz of the oil in a skillet, add the tofu and cook over medium-high heat until brown. Then turn off heat, add the remaining lime juice and set aside.
  4. Heat the remaining oil in a skillet with the cumin seeds. When hot, add the onions and saute over high heat until they're lightly brown. Add the green peppers, garlic, ginger, cayenne, coriander and turmeric. Cook some more minutes until the peppers have softened somewhat.
  5. Add the tofu and tomatoes and cook until the tofu is heated through. Add the cilantro and serve.

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