Coconut Tofu Keema

This is an Indian favorite where peas, carrots and tofu are simmered together in coconut milk along with spices. You can serve this over hot rice.

INGREDIENTS:

1/4 cup olive oil
1 medium onion, minced
1 (14 ounce) package extra firm tofu, diced
1 (16 ounce) can of coconut milk
1 tablespoon ground cumin
1 teaspoon curry powder
1 1/2 teaspoons ground ginger
1 teaspoon salt
1 tablespoon chili paste
6 cups tomato sauce
3 cups frozen peas and carrots, thawed

DIRECTIONS:

Heat olive oil in a large saucepan over medium heat. Stir in garlic, onion, and tofu; cover and cook, stirring occasionally for 5 to 10 minutes. Stir in coconut milk, cumin, curry powder, ginger, salt, and chili paste; bring to a simmer. Stir in tomato sauce, peas and carrots; simmer, covered, about 30 minutes.