2 tablespoons olive oil
2 garlic cloves, minced
2 large potatoes, peeled and diced
1 medium head cauliflower, cut into small florets
2 teaspoons grated fresh or jarred ginger
1 teaspoon garam masala or good quality curry powder, or more to taste.
½ teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon dry mustard
8 ounces firm or extra firm tofu, sliced, blotted dry, and cut into small dice
2 medium or 3 plum tomatoes, diced
½ cup frozen green peas
¼ cup minced fresh cilantro
salt to taste
Heat the oil in a wide skillet or stir fry pan. Add the garlic and sauté over medium low heat until golden.
Add the potatoes and about 1 cup water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.
Add the cauliflower, sprinkle in the ginger, garam masala, cumin, turmeric, and mustard and continue to simmer gently for 5 minutes.
Stir in the tofu, tomatoes, and peas, and cook over medium low heat for 10 minutes longer, stirring occasionally. Stir in the optional cilantro, season with salt, and serve.