Vegetarian Tikka Masala

• 3 tablespoons garam masala
• 1 teaspoon ground turmeric
• 3/4 teaspoon salt
• 1/4 teaspoon crushed red pepper (optional)
• 2 14-ounce packages extra-firm or firm tofu
• 1 tablespoon canola oil plus 2 teaspoons, divided
• 1 large onion, halved and sliced
• 1 large red bell pepper, quartered and sliced
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon flour
• 1 28-ounce can diced tomatoes
• 1/3 cup half-and-half

Combine garam masala, turmeric, salt and crushed red pepper (if using) in a small bowl. Cut tofu into 1-inch cubes and blot dry with paper towels. Toss the tofu in a medium bowl with 1 tablespoon of the spice mixture.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 8 to 10 minutes. Transfer to a plate.

Add the remaining 2 teaspoons oil, onion, bell pepper, ginger and garlic and cook, stirring often, until starting to brown, 5 to 7 minutes. Add flour and the remaining spice mix; stir until fragrant and coated, about 1 minute. Add tomatoes, bring to a simmer and cook, stirring often, until the vegetables are tender, 3 to 5 minutes more.

Return the tofu to the pan; cook, stirring, until heated through, about 2 minutes. Remove from heat and stir in half-and-half.

Serves 5 (1 2/3 c.); 232 calories.

VERDICT:  Not bad, even with extra tofu, but better with some chopped peanuts on top and spinach mixed in.  Keep.