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Vegan Tofu Shio Koji Keema Curry

A super delicious tofu vegan curry that does not use meat, garlic or onions!
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Cook Time 30 mins
Total Time 30 mins
Course Appetizer, Main Course, Side Dish
Cuisine American, Indian, Japanese
Servings 3 people

Equipment

  • Kitchen knives
  • cutting boards
  • frying pans

Ingredients
  

  • 300 g Canned Tomatoes
  • 250 g Thick fried tofu
  • 150 g Water
  • 50 g Mushrooms
  • 50 g Eringi mushrooms
  • 50 g Shimeji mushrooms
  • 80 g Red bell pepper
  • 80 g Carrot 
  • 100 g Potato
  • 【Spice】
  • 1 tsp Cumin powder 
  • 1 tsp Garam masala 
  • 0.5 tsp Turmeric
  • 2 tsp Cumin seed 

Instructions
 

  • Cut carrots, potatoes, paprika, mushrooms, and thickfried tofu into small pieces. 
  • Put cumin seeds in a frying pan and heat. When you hear a crackling sound, add carrots, potatoes, paprika and mushrooms andstir-fry.
  • Cover and cook for a while, and then give it a stir. This is called “steam stir-fry.” Repeat the process about sixtimes. 
  • When the vegetables are cooked, add thick fried tofu and stir-fry gently. 
  • Add cumin powder, garam masala and turmeric and mix. Add tomatoes, water and salted koji and heat until almost allof the liquid is gone. 
  • It's done. Please give it a try! 
Keyword curry, easy vegan meal, Fermented food, Healthy recipe, Japanese food, Shio Koji, veganfood