Spicy Tangy Vegan Tofu Vegetable Curry

Start with the trinity: 3 cloves garlic, 2-inch piece of ginger and 1/2 yellow onion all chopped fine and sauté until fragrant and golden brown in olive oil for about 5 minutes on medium heat.

Add 2 yams cubed in bite-sized pieces and cook for 5 minutes until starting to brown.

Add 1/2 block firm tofu cut in cubes and cook 5 more minutes stirring or flipping pan to avoid sticking.

Add dry spices: 1 tablespoon turmeric, 1/2 teaspoon crushed red pepper, 1 teaspoon garam masala, 1/2 teaspoon cumin, 1/2 teaspoon mustard seeds, 1 teaspoon salt, 1/4 teaspoon cinnamon, 3 pods cardamom, a few grinds of black pepper and cook for 2 minutes stirring into vegetable mixture letting the dry spices toast.

Add 2 cups water, 1 zucchini chopped in pieces, 1/2 cup frozen peas, 3 tablespoons tomato paste, 1 teaspoon coconut sugar and 1 tablespoon apple cider vinegar and bring to a boil. Cook 5-7 minutes at a gentle boil until sauce is thick and potatoes are fork tender.

Serve with quinoa, rice, naan or salad. Quinoa was chosen and it was luscious.