Enjoy a vegetarian twist on the classic Indian keema with this delicious Coconut Tofu Keema recipe. Made with crumbled tofu, coconut milk, and a blend of aromatic spices, this dish is bursting with flavor. It's a healthy and satisfying meal that will delight both vegetarians and non-vegetarians alike. With the perfect balance of spices and creamy coconut, this Coconut Tofu Keema is sure to become a family favorite.
Ingredients
- 14 oz (400g) firm tofu, crumbled
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 green chili, finely chopped
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 1 cup coconut milk
- 1 cup frozen peas
- Salt, to taste
- Fresh cilantro, for garnish
Directions
- Heat vegetable oil in a pan over medium heat. Add the chopped onion and cook until golden brown.
- Add the minced garlic, grated ginger, and chopped green chili. Stir fry for a minute until fragrant.
- Add the crumbled tofu to the pan and mix well. Cook for 5-7 minutes until the tofu is slightly golden.
- In a small bowl, mix together the cumin powder, coriander powder, turmeric powder, garam masala, and red chili powder with a little water to create a paste. Add this paste to the pan and cook for another minute, stirring well to coat the tofu.
- Pour in the coconut milk and bring it to a simmer. Reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally.
- Add the frozen peas to the pan and cook for another 5 minutes or until the peas are heated through.
- Season with salt according to taste.
- Garnish with fresh cilantro and serve hot with rice or naan bread.
