Coconut Tofu Keema
- 1/4 cup olive oil
- 4 cloves garlic, pressed
- 1 medium onions, minced
- 1 (14 ounce) package extra firm tofu, diced
- 1 (16 ounce) can coconut milk
- 1 tablespoon ground cumin
- 1 teaspoon curry powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon salt
- 1 tablespoon red pepper paste
- 6 cups tomato sauce
- 1 1/2 cups frozen peas, thawed
- 1 1/2 cups chopped carrot
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Carrot (1 1/2 cups)
- Cumin, ground (1 tablespoon)
- Garlic (4 cloves)
- Ginger, ground (1 1/2 teaspoons)
- Onions, medium (1)
- Peas, frozen (1 1/2 cups)
- Canned Goods
- Coconut milk (1 (16 ounce) can)
- Condiments
- Tomato sauce (6 cups)
- Cooking & Baking
- Curry powder (1 teaspoon)
- Olive oil (1/4 cup)
- Red pepper paste (1 tablespoon)
- Salt (1 teaspoon)
- Refrigerated
- Tofu, extra firm (1 (14 ounce) package)
Preparation
Read recipe preparation on allrecipes.com
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Recipe Stats
Published October 22, 2006 (6 years ago).
2 people saved this recipe.
