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Coconut Tofu Keema

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Ingredients

1/4 cup olive oil
4 pressed garlic cloves
1 minced onion
1 package extra firm tofu, diced
1 can coconut milk
1 tsp ground cumin
1 tsp curry powder
1 1/2 tsp ground ginger
1 tsp salt
1 tbsp red pepper paste
6 cups tomato sauce
1 1/2 cups frozen peas, well thawed
1 1/2 cups carrots, finely chopped

Nutritional information

235 kcal
calories
17.4 g
carbohydrates
7.8 g
protein
17.1 g
fat
1053 mg
sodium
0 mg
cholesterol

Coconut Tofu Keema

Features:
  • Veg
Cuisine:
  • 1 hr and 05 mins
  • Medium

Ingredients

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If you are looking out for recipes to make interesting “ Tofu dishes “this coconut tofu keema is one recipe to be added to your list. Delicious, aromatic and flavorful, this Indian savory dish tastes great with rice, roti and even dosa. Generally served piping hot with boiled and salted rice,the keema is perfect to be made ahead and refrigerated as well. Tastes great as freshly made when reheated.

Health Benefits

Tofu is a great source of protein and amino acids. Tofu, in fact, has all the nine amino acids. It is also a great source of selenium which helps in building immunity in humans.

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How to make Coconut Tofu Keema

  • Heat the oil in a suitably large saucepan over medium heat.
  • Add garlic, tofu and onion to the well heated oil.
  • Cover and cook stirring occasionally so that all the veggies are well cookedfor about 5 minutes.
  • Add curry powder, paprika coconut milk, cumin, and any other sort of seasoning such as salt and pepper (as per taste) and simmer.
  • Stir in the tomato sauce, and the peas as well as the carrots and once again allow it to simmer.

Trivia

Did you know tofu is one of the oldest foods in the world? This healthy substitute for meat was accidentally discovered by a chef about 2500 years ago in China.

Notes

This dish can easily serve 6 people and add a little excitement to the dinner table, especially when you have guests coming over

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