3 large onions (puree 2 onions and roughly chop the remaining onion)
2 cans organic tomato sauce (13 oz cans)
2 tbsp grape seed or canola oil salt and pepper to taste
2 tbsp curry powder (I used madras curry powder, but use whatever kind you like)
2 pkgs extra firm tofu (organic, not GMO) cut into 3/4 inch cubes
2 cups frozen green peas (thawed in cold water and drained)
1 can light coconut milk (I use organic)
Chopped fresh cilantro for garnish (freeze dried cilantro works if you don’t have fresh) Heat the oil in a large skillet and brown the tofu. Add the spices and cook for one minute to release flavors. Then add the pureed onion and the chopped onion and saute until the onions are partially cooked. Mix in the tomato sauce and the coconut milk and simmer over medium/low heat for about 30 minutes. Add the peas and heat for an additional 10 minutes. Serve over long grain brown rice and garnish with cilantro.