Creamy Coconut Tofu CurryVeg

1

Cut the extra firm tofu into small pieces. Finely chop the onions, garlic, and ginger using a food processor or a knife. Chop the tomatoes and set them aside.

2

Heat 4 tablespoons of cooking oil in a non-stick pan over high heat. Add the tofu pieces and sprinkle with 1/4 teaspoon of salt. Fry each side for 2 to 3 minutes until golden brown, then remove the tofu from the pan.

3

In the same pan, add the finely chopped onion, garlic, and ginger. Sauté for about 10 minutes over medium-high heat until softened and lightly caramelized, stirring occasionally to prevent burning.

4

Add the tomatoes to the pan along with 1 teaspoon of salt, turmeric, coriander powder, cumin powder, paprika, and cayenne (or red chili) powder. Stir well and cook for 8 to 10 minutes until the tomatoes soften, stirring frequently to ensure the spices do not burn.

5

Add the browned tofu pieces back into the pan. Pour in 1 cup of coconut milk and stir to combine. Cover the pan and cook for 5 to 7 minutes on medium heat to allow the flavors to blend.

6

Remove the lid, stir in the defrosted frozen peas, and add the chopped cilantro leaves. Mix everything together, then serve warm with rice, quinoa, or naan.