I love the spices and flavors used in Indian cooking, and I was inspired by Indian cuisine while creating this recipe. I thought of dishes like Keema and ones with Paneer when making this vegan version.The ingredient's flavors all complement each other, making this meal tasty and mouthwatering!
2 tbsp olive oil
1 onion, chopped
1 14oz container firm tofu, drained & cubed
6 small carrots, chopped
1 15oz can sweet peas
26oz tomato sauce
2 cups unsweetened vegan milk (you can use coconut milk if you want that flavor, I used almond milk to make this sauce thick and creamy)
1 tbsp ground cumin
1 tsp ground ginger
1 tsp curry powder
1/2 tsp crushed red pepper flakes
sea salt to taste
Heat large skillet (I use a wok when working with big recipes and lots of ingredients like this) with olive oil and saute onion on medium heat until it begins to soften. Add tofu and saute until tofu browns. Add carrots and saute until they begin to soften. Add the remainder ingredients and heat until bubbly. Let simmer for 30 minutes on low heat. Season with salt to taste. Serve over rice and/ or with naan. Enjoy!
Tweet
2 tbsp olive oil
1 onion, chopped
1 14oz container firm tofu, drained & cubed
6 small carrots, chopped
1 15oz can sweet peas
26oz tomato sauce
2 cups unsweetened vegan milk (you can use coconut milk if you want that flavor, I used almond milk to make this sauce thick and creamy)
1 tbsp ground cumin
1 tsp ground ginger
1 tsp curry powder
1/2 tsp crushed red pepper flakes
sea salt to taste
Heat large skillet (I use a wok when working with big recipes and lots of ingredients like this) with olive oil and saute onion on medium heat until it begins to soften. Add tofu and saute until tofu browns. Add carrots and saute until they begin to soften. Add the remainder ingredients and heat until bubbly. Let simmer for 30 minutes on low heat. Season with salt to taste. Serve over rice and/ or with naan. Enjoy!
Tweet
No comments:
Post a Comment