I was looking for a recipe that I could make, to include some left over tomato sauce and tofu. So I searched these 2 terms in Google and came up with the below recipe. It turned out really good. We cut the ingredients in half to have about 4 servings.
http://allrecipes.com/recipe/coconut-tofu-keema/detail.aspx
| Coconut Tofu Keema |  |
| Submitted by: she_cooks Rated: 5 out of 5 by 8 members |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 1 Hour 5 Minutes Yields: 10 servings |
"Peas, carrots, and tofu are simmered together in coconut milk with spices, creating a warm, savory Indian favorite, easy to make and exciting to eat. Serve over hot rice, with yogurt on the side, which may be added to taste to cut the heat and add sweetness."
INGREDIENTS:
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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
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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
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DIRECTIONS:
| 1. | 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 red pepper paste; bring to a simmer. Stir in tomato sauce, peas, and carrots; simmer, covered, about 30 minutes. |
| ALL RIGHTS RESERVED © 2005 Allrecipes.com | Printed from Allrecipes.com 10/28/2006 |
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