flexagon | A surprisingly tasty recipe

I don't know if anyone remembers my raving about the vegetarian food (with occasional seafood) at Maya Tulum. I never figured out why but I kept having the strong thought that they got something surprisingly right about how people were meant to eat. And I still haven't put my finger on what it is, but I've found one recipe that seems to me to have that same quality. As with basically everything at Maya Tulum, it's better than it sounds from the recipe -- somehow light and tangy while also being satisfying.

I actually dreamed about Maya Tulum a night or so after making this.

CURRIED CHICKPEAS AND TOFU

(From the Moosewood Restaurant Cooks at Home cookbook)

1 onion chopped
1 garlic clove (minced)
2 tablespoon vegetable oil

2 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/4 tsp black pepper
(pinch of cayenne)

1 cake tofu (3/4 lb) in 1/2 inch cubes
2 cups (16 oz can) chickpeas, not drained
2 chopped tomatos (appx 1.5 cups)
pinch of salt

(plain yogurt / cilantro seasoning, for toppings)

Fry the garlic & onion in the oil until transparent.

Add spices.

Add tofu & cook for 1 minute, stirring constantly.

Add chick peas and 1/2 cup of their liquid, simmer 5 minutes.

Add tomatoes, continue cooking until heated through.

Add salt to taste; toppings optional.