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    February 3, 2022

    Vegan Tofu Keema: A Mild Indian Tofu Recipe

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    This Indian inspired dish is a mild curry that the whole family will enjoy. It has a creamy, flavorful curry sauce and is perfect on top of a bowl of rice. Vegan Tofu Keema calls for peas and carrots but you are welcome to add any vegetables you'd like. I've adapted the recipe from this original one.

    Not everyone is a fan of tofu, but I love it. It's incredibly versatile and so easy to prepare. With it's neutral flavor, it can be used in savory dishes as well as desserts. It tends to absorb whatever flavors it's being cooked with. It only takes a minute to cube it and it's ready to go.

    block of tofu cut in cubes

    Making the Recipe

    To begin, heat the coconut oil in a large skillet or sauce pan. If you don't have coconut oil, you can also use olive oil but you'll lose a little of the coconut flavoring. Add the onion, garlic, and tofu and cook for about 5 minutes. Add the curry powder, cumin, ginger and salt and stir gently until well combined. Make sure you stir gently so you don't break up the tofu.

    tofu cooking in pan with spices

    Next, add the coconut milk, tomato sauce, peas and carrots and bring to a low boil. You can use either full fat or lite coconut milk.

    little bowls of peas and carrots

    Cover the pan and simmer for 30 minutes. Stir occasionally to prevent any burning on the bottom of the pan. Serve on top of your favorite kind of rice. Enjoy!

    bowl of tofu curry
    bowl of tofu curry

    Vegan Tofu Keema

    This mild curry dish is a delicious way to enjoy tofu. Serve on top of rice.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Main Course
    Cuisine Indian
    Servings 6
    Calories 266 kcal

    Ingredients
      

    • 3 tablespoon coconut oil
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 1 package tofu, extra firm
    • 1 tablespoon curry powder
    • 2 teaspoon cumin
    • 1 ½ teaspoon ground ginger
    • 1 teaspoon salt
    • 1 16 oz. can coconut milk
    • 2 cups tomato sauce
    • 1 ½ cups frozen peas, thawed
    • 1 ½ cups chopped carrots

    Instructions
     

    • Heat coconut oil in a large skillet or saucepan over medium heat.
    • Add chopped onions, garlic, and tofu and cook for 5 minutes, stirring occasionally.
    • Add the curry powder, cumin, ginger, and salt and stir until well combined. Stir gently so as to not break up the tofu.
    • Stir in the coconut milk, tomato sauce, peas and carrots and bring to a low boil.
    • Lower the heat, cover pan and simmer for 30 minutes, stirring occasionally.
    • Serve on top of rice and enjoy!
    « Is Cool Whip Vegan? Are there Vegan Alternatives?
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    Reader Interactions

    Comments

    1. Phoebe says

      February 07, 2022 at 11:23 am

      I was really surprised how much I liked this dish. I was a little afraid that it would be spicy since it’s a curry but it was very mild. I’m also not very familiar with cooking tofu but this was very easy. Thanks.

      • jencardenas says

        February 07, 2022 at 12:08 pm

        I'm so glad you liked it. Thanks for the comment!

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    Hi, I'm Jen! I love all things vegan. I'm a food blogger, recipe developer, and mom of three. My goal is to show how the vegan lifestyle can be easy, delicious and fun.

    Click here to find out more about my vegan journey.

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