Looking for something to spice up your night? This super flavorful vegan dish will do just the trick! It's full of warm spices that will leave you feeling comforted and fully satisfied. It only takes about an hour to come together and most of that time, it's just simmering away on the stove while you pour yourself a drink and relax. I know what you're thinking...tofu...not really my thing, but it might take you by surprise. For starters, tofu is very versatile, it can really soak up all the delicious flavors in whatever dish you're making, but it's also a great vegan option. It provides many different vitamins and minerals and it's a great source of protein. And the best part, it's extremely low in fat, so mixing that with being vegan, makes the perfect marriage for healthyish. But...if you're really not into tofu, you can certainly substitute this with chickpeas, cauliflower, or even lentils to keep it vegan and healthy.
You'll need a large, deep pot for this recipe. I like to use my 5.5 qt. Cuisinart Dutch Oven...well for everything really. It's enameled, so it's also non-stick and just absolutely amazing. But any large deep pot will work just fine.
Go ahead and heat a couple of tablespoons of olive oil in your pot over medium-low heat. Then, add in 1 small yellow onion, chopped. Cook the onions until they become slightly translucent. Add in 2 cloves of finely chopped garlic and 2 tsps of minced ginger. Stir together and saute the mixture until the ginger and garlic become fragrant.
Add in another tablespoon of olive oil, then add in 1/2 tsp of turmeric, 1/2 tsp of coriander, 1/2 tsp of paprika, 1/4 tsp of cayenne (or you can add more if you would like it spicier...I'm a wimp), 1 tsp of cumin, and 1 and 1/2 tsp of garam masala. Stir together until the spices have fully covered the onion mixture. Cook for a couple of minutes until the aroma of the spices have been released. You'll know...
Be careful not to let it burn.
Next, add in 14 ounces of tomato sauce, salt, and pepper (to taste). Most recipes use tomato passata, which is basically tomatoes that pureed prior to being cooked, so it's different than tomato paste in that way. But it's not usually an ingredient that I have on hand, so I usually use tomato sauce instead.
Stir together until well combined. Then, cook for 10-15 minutes to allow the tomato mixture to reduce. It should thicken and become somewhat like a paste.
Once it has thickened, add in 1 can of light coconut milk and 1 package of extra firm tofu (cubed into 1/2 inch cubes). Stir together until well combined. Bring to a boil, then reduce the heat to low and let it simmer for another 10 minutes to allow all the flavors to really melt together.
Serve over Basmati rice and garnish with cilantro and lime wedges. Serve immediately.
INGREDIENTS:
Organic ingredients are optional.
1 package of extra firm organic tofu, cut into 1/2 inch cubes
1 small organic yellow onion, chopped
2 cloves of organic garlic, finely chopped
2 tsp of fresh organic ginger, minced
1/2 tsp of turmeric
1/2 tsp of coriander
1/2 tsp of paprika
1/4 tsp of cayenne (or more, depending on how spicy you like it)
1 tsp of cumin
1 1/2 tsp of garam masala
1 can of light organic coconut milk
14 oz. of organic tomato sauce
2 or 3 tablespoons of olive oil
Small bunch of organic cilantro, roughly chopped (optional)
1 organic lime, sliced into wedges
INSTRUCTIONS:
1. Heat a couple of tablespoons of olive oil in a large deep pot over medium-low heat. Add in the chopped onions and cook until translucent, then add in the garlic and ginger. Stir together until fragrant.
2. Add the turmeric, coriander, paprika, cayenne, cumin, and garam masala. Stir until the onions are fully coated and all the seasoning is all combined. Cook the mixture until the aroma of the spices has released. Be careful not to burn.
3. Add in the tomato sauce, salt, and pepper. Mix together and cook for 10-15 minutes. The tomato sauce mixture should begin to thicken into a paste.
4. Once the tomato mixture has thickened into a paste, add in the coconut milk and cubed tofu. Stir until well combined.
5. Bring to a boil, then reduce the heat to low and let it simmer for another 10 minutes or so. Then serve over Basmati rice. Garnish with cilantro and a lime wedge.
6. Serve immediately
Enjoy!!
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