Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Coconut Tofu Keema
A vegan take on the classic Indian "Keema," featuring crumbled tofu sautéed with peas and aromatic spices in a creamy coconut sauce. The crumbled tofu perfectly mimics the texture of traditional minced meat while absorbing the bold flavors of the curry. It’s a high-protein, plant-based meal that is both healthy and deeply satisfying.
A vegan take on the classic Indian "Keema," featuring crumbled tofu sautéed with peas and aromatic spices in a creamy coconut sauce. The crumbled tofu perfectly mimics the texture of traditional minced meat while absorbing the bold flavors of the curry. It’s a high-protein, plant-based meal that is both healthy and deeply satisfying.
Ingredients
- 1 tbsp Olive Oil
- 2 cloves Garlic
- 40 g Onion, minced
- 1/4 cup Extra Tofu, diced firm
- 1/2 cup Coconut Milk
- 1/2 tsp Cumin, ground
- 1/2 tsp Curry Powder
- 0.15 tsp Ginger, ground
- 1/4 tsp Salt
- 1/4 tsp Red Pepper Paste
- 1 medium Tomato Sauce
- 0.15 tbsp Pea, thawed
- 0.15 piece(s) Carrot, chopped
Instructions
- 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.
- Add tomato sauce, peas, and carrots; simmer, covered, about 30 minutes.
Storage and Meal Prep Tips
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