Coconut Tofu Keema Recipes

COCONUT TOFU KEEMA

Coconut Tofu Keema image

I think I got this from AllRecipes...? Serve over hot Basmati or Jasmine rice, with plain yogurt on the side.

Provided by TattooedMamaof2

Categories Curries

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
4 garlic cloves, pressed
1 medium onion, 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 carrots, chopped

Steps:

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.

Nutrition Facts : Calories 411.9, Fat 26.9, SaturatedFat 14.4, Sodium 1781.2, Carbohydrate 36.8, Fiber 8.9, Sugar 19.7, Protein 13.5

COCONUT CURRY TOFU

Coconut Curry Tofu image

My vegetarian daughter-in-law gave me this recipe for a creamy coconut milk, spicy curry, and ginger tofu dish! I serve it over rice.

Provided by KATHYCOLLINS

Categories World Cuisine Recipes Asian

Time 40m

Yield 6

Number Of Ingredients 14

Ingredients

2 bunches green onions
1 (14 ounce) can light coconut milk
¼ cup soy sauce, divided
½ teaspoon brown sugar
1 ½ teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1 pound firm tofu, cut into 3/4 inch cubes
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
¼ cup chopped fresh basil
4 cups chopped bok choy
salt to taste

Steps:

Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

Nutrition Facts : Calories 231.9 calories, Carbohydrate 16.9 g, Fat 13.2 g, Fiber 5.3 g, Protein 16.5 g, SaturatedFat 4.6 g, Sodium 679.5 mg, Sugar 5.1 g

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