Kitchenry

Coconut Tofu Keema

A savory, simmer sauce that incorporates tofu and plenty of veggies. Use extra firm tofu, drain and blot dry with a papertowel.

1/4 c. olive oil
4 cloves garlic, pressed
1 medium onion, minced
1 (14oz.) package tofu, diced
1 1/2 tsp. ginger
1 tsp. salt
1 Tbsp. red pepper paste
1 (16oz.) can coconut milk
1 Tbsp. ground cumin
1 tsp. curry powder
6 cups tomato sauce
1 1/2 c. frozen peas
1 1/2 c. chopped carrots

Heat olive oil in a large saucepan on medium. Stir in garlic, onion, and tofu. Cover and cook, stirring occasionally for 5-10 minutes. Stir in coconut milk, cumin, curry, ginger, salt, and red pepper paste. Bring to simmer. Stir in tomato sauce, peas and carrots. Simmer, covered, 30 min.