Ingredients

  • 1 pack of AFC Medium Tofu (Choose from 3 different sizes: 14oz. Organic, 19oz. & 14oz.) cut into 1/4-inch cubes
  • 1 onion, diced
  • 2 carrots, sliced
  • 1 small cauliflower, about 3 florets
  • 1 tablespoon curry powder
  • 1 can fire-roasted crushed tomatoes
  • 1 cup vegetable broth
  • 1 can chickpeas
  • 1 cup frozen peas
  • 1 can unsweetened coconut milk
  • salt and pepper
  • cilantro, chopped (for garnish)
 

Instructions

  1. In a large skillet over medium-high heat, sauté onion and carrot in olive oil until soft, about 5 minutes.
  2. Add cauliflower, tofu, and curry powder, and stir well.
  3. Add tomatoes and vegetable broth and cook covered for about 10 minutes.
  4. Add chickpeas, peas, coconut milk, salt and pepper, and cook uncovered for another 10 minutes or until sauce starts to thicken.
  5. Serve over rice and garnish with fresh chopped cilantro.

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