tofu keema

Ingredients

• Servings: 4
• 1 (16 ounce) package firm tofu
• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 onion, chopped
• 1 teaspoon minced fresh ginger root
• 1 teaspoon minced garlic
• 1 cup frozen peas, thawed
• 2 teaspoons curry powder
• 1 cup chopped fresh tomatoes
• salt to taste
• 1 fresh jalapeno pepper, chopped

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• place tofu in a colander, and cover with a plate. weight down with a skillet or some other heavy object. let drain for 30 minutes. place in the freezer for 24 hours.
• remove tofu from freezer, and defrost. mince, and set aside.
• heat oil in a large skillet over medium heat; add cumin seeds, and cook until the seeds begin to sputter. cook onion, ginger, garlic in oil until browned. stir in tofu, peas, and curry powder; cook, stirring frequently, for 5 minutes. then stir in tomatoes and salt. cover, and cook for 15 minutes. stir in chopped pepper, and cook for 2 to 3 minutes.