1. Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Add the mustard seeds, wait for them to pop, then add spicy peppers, let sautee for 30 seconds. Add the cubed tofu, and cook until lightly browned on all sides, about 10 minutes; remove from the skillet and set aside. Reduce the heat to medium, and pour in the remaining canola oil. Stir in the onion, garlic, and green pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. Return the tofu to the skillet along with the garbanzo beans and tomato. Season with garam masala, salt, and pepper, and pour in the water. Bring to a simmer, and cook for 10 to 15 minutes until thickened to your desired consistency. Remove from the stove, and allow to rest for 5 minutes before serving.
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|Serving Size: 1 Serving (502g)|
|Recipe Makes: 4|
|Calories from Fat: 80 (34%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 373.4mg||13 %|
|Potassium 529mg||14 %|
|Total Carbohydrate 33.7g||10 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 26.1g|
|Protein 7.1g||10 %|
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Calories per serving: 235
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