Delicious and Flavorful Coconut Tofu Keema Recipe

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

1. Heat vegetable oil in a pan over medium heat. Add the chopped onion and cook until golden brown.
2. Add the minced garlic, grated ginger, and chopped green chili. Stir fry for a minute until fragrant.
3. Add the crumbled tofu to the pan and mix well. Cook for 5-7 minutes until the tofu is slightly golden.
4. 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.
5. 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.
6. Add the frozen peas to the pan and cook for another 5 minutes or until the peas are heated through.
7. Season with salt according to taste.
8. Garnish with fresh cilantro and serve hot with rice or naan bread.

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