Coconut Tofu Keema

Coconut Tofu Keema

she_cooks 0

"A warm, savory Indian favorite, easy to make and exciting to eat. Serve over hot rice, with yogurt on the side, which may be added to taste to cut the heat and add sweetness."

Ingredients 1 h 5 m {{adjustedServings}} servings 235 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1053 mg
  • 42%

Based on a 2,000 calorie diet

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  1. 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. Stir in coconut milk, cumin, curry powder, ginger, salt, and red pepper paste; bring to a simmer. Stir in tomato sauce, peas, and carrots; simmer, covered, about 30 minutes.
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Reviews 138

  1. 188 Ratings


Flavor is excellent. I did not use 6 cups tomato sauce, and I'm glad I didn't, I think that would've been overkill that would drown out the coconut flavor. I used a 14 oz can diced tomatoes, and half of a 14 oz can of tomato sauce. 1 tbsp of pepper paste is plenty spicy, if you like it mild, add less. I have to say that this recipe makes a large volume, I would have preferred it to be half the quantity, had too much leftover.

Amy G

This recipe has excellent flavor and was delicious! I took the advice of other reviewers and cut down by at least half on the tomato and just a little bit of the coconut milk. I added extra curry and also, didn't have the red pepper paste so I substituted with some red curry powder which gave it a nice spicey flavor. I'll definitely be making this one again!


Easy and delicious! Usually, I use tofu in Asian or vegetarian-zed American foods, I wasn't sure how Indian flavors would work with tofu but it was great. My only confusion was the tomato sauce. I wasn't sure how many cans of tomato sauce I would need to get exactly six cups so I just used one large can. Obviously this was a lot less than six cups, but the sauce was flavorful and had a lot of body. Also, I substituted a pinch of chili powder because I didn't have red chile paste on hand.