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Coconut Tofu Keema

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Ingredients

Adjust Servings:
1/4 cup olive oil
4 garlic cloves pressed
1 medium onion minced
1 (14 ounce) package extra firm tofu diced
1 (16 ounce) can coconut milk
1 tablespoon ground cumin
1 teaspoon curry powder
1 1/2 teaspoons ground ginger
1 teaspoon salt
1 tablespoon red pepper paste

Nutritional information

411.9
Calories
241 g
Calories From Fat
26.9 g
Total Fat
14.4 g
Saturated Fat
0 mg
Cholesterol
1781.2 mg
Sodium
36.8 g
Carbs
8.9 g
Dietary Fiber
19.7 g
Sugars
13.5 g
Protein
363g
Serving Size

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Coconut Tofu Keema

Features:
    Cuisine:

    I wonder if I can make a healthier version.

    • 85 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Coconut Tofu Keema


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    Steps

    1
    Done

    Heat Olive Oil in a Large Saucepan Over Medium Heat. Stir in Garlic, Onion, and Tofu; Cover, and Cook, Stirring Occasionally For 5 to 10 Minutes.

    2
    Done

    Stir in Coconut Milk, Cumin, Curry Powder, Ginger, Salt, and Red Pepper Paste; Bring to a Simmer.

    3
    Done

    Stir in Tomato Sauce, Peas, and Carrots; Simmer, Covered, About 30 Minutes.

    Avatar Of Elizabeth Bates

    Elizabeth Bates

    Breakfast connoisseur with a passion for creating hearty and satisfying morning meals.

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