Vegan Indian-Spiced Tofu Casserole

1 tablespoon vegetable oil

1 medium onion (thinly sliced)

1 stalk celery (finely chopped)

1 medium carrot (finely chopped)

1 heaping tbsp ginger garlic paste (you can make it by crushing together an inch-long knob of ginger with four garlic cloves)

1 jalapeno pepper (minced. Deseed for less heat.)

½ teaspoon turmeric

1 teaspoon paprika

1 tablespoon ground coriander

1 teaspoon ground cumin

½ teaspoon dried mint

1 pound potatoes (any waxy potato is fine)

28 oz tomato puree (I use canned. You can make your own with fresh tomatoes too)

16 oz baked tofu (cut into small cubes)

4 oz vegan mozzarella cheese shreds (optional but really nice)

Salt and ground black pepper to taste

2 tablespoon cilantro (chopped)

Directions at holycowvegan.net

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