Coconut Tofu Curry

I celebrated Meatless Monday tonight with a delicious vegan dish. This is another homemade Thai food success for me, which is helping me save money on takeout! I think it’s a quick dish; it took about 45 minutes total. Be prepared for a leftover lunch the next day.

Ingredients

• 2 T olive oil
• 2 cloves minced garlic
• 1 medium onion, minced
• 1 package extra firm tofu, diced
• 1 (16 ounce) can coconut milk
• 1 t ground cumin
• 1 t curry powder
• 1 t ground ginger
• 1 t salt
• 1 t red pepper flakes
• 1 can tomato sauce
• 1 can stewed tomatoes
• ½ cup frozen peas, thawed
• 3/4 cup chopped carrots
• ½ cup white rice

Directions

1. Chop carrots and onion.
2. Heat olive oil in a large saucepan over medium heat.
3. Stir in garlic, onion, and tofu; cover, and cook, stirring occasionally for 5 to 10 minutes.
4. Stir in coconut milk, cumin, curry powder, ginger, salt, and red pepper flakes; bring to a simmer.
5. Stir in tomato sauce, peas, and carrots; simmer, covered, about 30 minutes. 
6. While the curry simmers, prepare white rice.