Amazing Vegan Tofu Curry!

Ingredients:

1 block of firm tofu, drained and cut into small cubes
1 medium onion, diced
1 red bell pepper, diced
1 cup of sliced mushrooms
3 cloves of garlic, minced
1 tablespoon of grated ginger
1 teaspoon of cumin
1 teaspoon of coriander
1 teaspoon of turmeric
1/2 teaspoon of cayenne pepper (optional)
1 can of coconut milk
1 cup of vegetable broth
1 tablespoon of tomato paste
1 tablespoon of soy sauce or tamari
2 tablespoons of coconut oil
1/4 cup of chopped fresh cilantro
Salt and pepper, to taste
Instructions:

Heat the coconut oil in a large saucepan or wok over medium heat.

Add the onions and bell peppers and cook until the onions are translucent, about 5-7 minutes.

Add the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper and cook for another minute.

Add the tofu and mushrooms to the pan and cook for 5-7 minutes, or until the tofu is browned.

Add the coconut milk, vegetable broth, tomato paste, and soy sauce to the pan and bring the mixture to a boil.

Reduce the heat to a simmer and cook for 20-30 minutes, or until the tofu is tender and the sauce has thickened.

Stir in the cilantro and season with salt and pepper to taste.

Serve the tofu curry with cooked rice or noodles and enjoy!