1. In a small bowl, combine spices and set aside.

2. In another small bowl, combine pesto and curry paste, and set aside.

3. In a large skillet set over medium-high heat, heat oil and brown onion and tofu on all sides for approximately 3 minutes. Season with salt and pepper. Set aside on a plate.

4. In the same skillet, reduce heat to medium, add spices and heat for 30 seconds. Add tomato pesto and curry paste. Stir to combine and heat for 30 seconds. Whisk in coconut milk. When sauce is smooth, place tofu back into the skillet and add peas. Simmer for 5 minutes over low heat. 

5. Serve with naan bread.

Chef’s Secret: This recipe is so quick to prepare that it’s best to have all the ingredients prepped and close to the skillet.