Sauté the onion and garlic until the onions are translucent, stirring occasionally.
Stir in the cumin, coriander, turmeric, pepper, and cayenne.
Add the cubed tofu and cook for a minute or so, stirring constantly.
Add the chickpeas and about 1/2 cup of their liquid, and simmer for 5 minutes.
Add the tomatoes and continue to cook until thoroughly heated. Add salt to taste.
Serve over rice. My friend recommended coconut basmati rice but I served it over regular brown rice. This is a dish that I liked to make for lunch at work. So, I would always refrigerate it after I cooked it and then I had to reheat it the next day in the microwave at work.Servings: