1/4 c  Corn oil, unrefined

      1 c  Diced onions

      2 tb Minced garlic

      4 ts Minced ginger

  1 1/2 ts Salt

      1 ts Tumeric

    1/8 ts Cayenne pepper

      2 ts Ground coriander

      4 ts Cilantro

      2 tb Garam marsala

           -(see recipe below, or
           - use commercial blend)
     35 oz Canned Italian tomatoes

    1/2 lb Firm silken tofu

  1 1/2 c  Green peas

           -(pref. fresh, OR frozen)
-------------------------------GARAM MARSALA-------------------------------
      5    3" cinnamon sticks

      1 c  Whole cardamom pods

    1/2 c  Whole cloves

    1/2 c  Whole cumin seeds

    1/2 c  Whole black peppercorns

    1/4 c  Coriander seeds

  Heat the oil in a saucepan.  Saute the onions, garlic, ginger, salt,
  tumeric, cayenne, coriander, cilantro, and garam marsala for about 5
  minutes.
  Drain the juice from the tomatoes into the sauteed vegetables.  Then crush
  the tomatoes by hand and add them to the vegetables.  Dice the tofu into
  1/2-inch cubes and add to the vegetables.  Continue to cook for 10 to 15

  minutes over low heat.  Then add the peas and cook another 4 minutes. Serve
  hot over brown rice.  A coriander coconut chutney (or other chutney) is an
  excellent accompaniment.
  GARAM MARSALA:  Preheat the oven to 200 F.  Place the ingredients on a
  baking sheet and roast for 30 minutes, or until the spices give off an
  aroma.  (Some chefs suggest roasting each ingredient separately, since each
  gives its characteristic aroma at a different time.)
  Separate the cardamom pods from the seeds.  Discard the pods.  Crush the
  cinnamon.  Combine the cinnamon, cardamom seeds, and other spices until the
  mixture is powdery.  Store in a sealed jar.
  Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.
  :       ISBN: 0-8981555-377-8
  :       Typed for you by Karen Mintzias