Care of Ashley Sauve of The Vegan Chef

Ingredients

  • 1 tablespoon coconut oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1 small red chili (or more if you like it hot)
  • 1 package smoked tofu, cubed (or regular tofu)
  • 1 tablespoon tomato paste
  • 1.5 cups canned crushed tomatoes (no salt added)
  • 1/2 can coconut milk
  • 1/2 teaspoon salt
  • 1 tablespoon agave nectar (if necessary to offset acidity)
  • 2 cups greens (collards, kale, spinach etc.)

Get Cooking!

  1. Heat the oil in a large frying pan. Add the onion, cinnamon stick and bay leaf, sauté until tender. Add the garlic, chili and spices, frying for one minute.
  2. Add the tomato paste, stir around the pan and cook for a minute or two, then add the crushed tomatoes, stirring to incorporate.
  3. Add the tofu and coconut milk. Simmer for 10 minutes.
  4. Add the salt. Taste your sauce and if it is too bitter for your liking, add agave to taste. Add greens, stir and simmer until wilted (5-10 minutes).
  5. Top with cashews and serve over brown basmati rice. Enjoy!