Quote:
Originally Posted by $5 submissions
Any good vegetarian alternatives? Share em, brothers!
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I make this at least a few times a month. It's a winner. And I re-wrote it out so my non-cooking friends can try and not be overwhelmed.
Coconut Tofu Keema with Naan Bread
Prep Time: 20 minutes
Cook Time: 45 minutes
Equipment
Large nonstick pan with lid
large knife
cutting board
measuring spoons
can opener
butter knife
nonstick-friendly spatula
3 cereal bowls
Ingredients
¼ cup olive oil
1 tbsp. curry powder
1 tsp crushed garlic
1 ½ tsp. ground ginger
1 medium onion
1 tsp. salt
1 package extra firm tofu
1 tbsp. red pepper paste
1 can light coconut milk
1 ½ cups frozen pea & carrot mix
1 tbsp. ground cumin
1 can diced tomatoes
Instructions
1. Put peas and carrots into a bowl to start thawing.
2. Chop up the onion and put the pieces in a bowl.
3. Rinse the block of tofu in cold water. Lay on its long edge and slice the block in half, holding the pieces together. Lay flat and cut into 5 strips, holding the pieces in place. Turn 90 degrees and cut into 3 sections. Put pieces in a bowl.
4. Add olive oil to pan and turn to medium heat. When oil is rippling, add garlic, onion, and tofu. Stir. Put lid on and set timer for 5-10 minutes.
5. When onion is translucent, stir in coconut milk, cumin, curry powder, ginger, salt, and red pepper paste. Use the butter knife to scrape the red pepper paste out of the measuring spoon. Mix well and let mixture come to a simmer.
6. When at a simmer, add diced tomatoes, peas and carrots. Bring it back to a simmer.
7. When simmering, put lid on and reduce heat to minimum. Set timer for 30 minutes.
8. Set oven to 350F. Wrap naan bread in tinfoil. When tofu keema has 15 minutes left on the timer, put naan into oven on top rack.
9. Serve keema over rice or just with bread!