coconut curry with tofu and vegetables

Serves 4


1 to 1¼ lb tofu and mixed vegetables (cauliflower, carrots, beans, mushrooms), cut into bite-sized pieces
1 jar Masala Mama Coconut Curry Simmer Sauce
½ to 1 cup coconut milk
2 tbsp oil
Salt to taste


Sauté the mixed vegetables and tofu in the oil. Lower heat and add the Coconut Curry Simmer Sauce.

Use ½ cup coconut milk to rinse out any sauce remaining in the jar and add. For a creamier or milder sauce, add another ¼ - ½ cup coconut milk. For additional spiciness, add a couple of green chilies or a little jalapeno. Simmer till cooked through, but the vegetables still have a bite.

Taste for salt, and enjoy hot with crusty bread, rice or linguini.