Tofu Curry

I missed Meatless Monday yesterday. We can call this Tofu Tuesday, right?

Curry is one of those dishes that never disappoints. It's extremely hard to foul up. You can basically put anything you have on hand in there, add some curry seasonings, a dollop of plain yogurt, and you're good to go. It's fast, warming, hearty, and fantastic in the winter. You can spice it up as much as you want, and serve it with any grain. Here is tonight's version (all vegetables are obviously chopped):

1 or 2 t olive oil
1/2 yellow onion
3 garlic cloves
3 small potatoes
2 small carrots
2 red bell pep
1 15 oz can chopped tomotoes
1 T tomato paste
1 container super firm tofu, sliced into 1 inch cubes and dried
S&P
1 T (ish) curry powder (or a combo of turmeric, coriander, and cumin)
1/2 t (ish) cayenne pepper, more if you want it spicier
plain yogurt
cilantro
Quinoa, brown rice, or bulgar
Spinach

Pre-cook tofu, if desired (I fried mine in veg oil to give it a crunchy "shell"). In the meantime, saute onion & garlic in oil, add potatoes and carrots, and cook a bit while stirring occasionally to start softening the potatoes & carrots. After a few minutes, add the bell peps, tofu, tomatoes, tomato paste, and spices. Turn down and simmer to finish cooking. If curry gets a bit to thick while simmering, add a tiny bit of water.
Serve over raw spinach and whatever grain you wish; top with plain yogurt and cilantro. This was fantastic with a Pinot Gris.