Coconut Curry Tofu and Veggies

• big yellow onion :0.5 onion
• extra firm tofu :6 oz
• tomatoes :1.5 cup
• chickpeas :0.25 cup
• frozen vegetables or fresh :1.5 cup
• garlic cloves :0.75 cloves
• coconut cream or coconut milk :7 oz
• ginger :1 tbsp
• curry powder :0.5 tbsp
• ground coriander :0.25 tsp
• cumin powder :0.25 tsp
• turmeric :0.25 tsp
• lime juice :0.5 tbsp
• coconut oil :1 tbsp
• salt and pepper 0
• fresh cilantro :0.5 cup

Steps

1. In a large skillet, add oil and fry tofu on medium-high heat.
2. When tofu become golden brown, transfer tofu to another dish and put aside. Skip this step if you prefer not frying the tofu.
3. Using the same skillet and oil, add onion and fry on medium-high heat for 5-7 minutes or until onion begin to brown.
4. Next, add tomatoes, garlic, ginger, cumin, turmeric, coriander, curry powder and cook on medium heat for approximately 7-8 minutes. Stir occasionally.
5. Add coconut milk and stir well. Add the tofu, chickpea, lime juice, frozen vegetables, cilantro and gently stir.
6. Bring to boil and then lower the heat and simmer for approximately 5 minutes by stirring occasionally.