Tofu Keema

1. 1

   Place tofu in a colander, and cover with a plate.

2. 2

   Weight down with a skillet or some other heavy object.

3. 3

   Let drain for 30 minutes.

4. 4

   Place in the freezer for 24 hours.

5. 5

   Remove tofu from freezer, and defrost.

6. 6

   Mince, and set aside.

7. 7

   Heat oil in a large skillet over medium heat; add cumin seeds, and cook until the seeds begin to sputter.

8. 8

   Cook onion, ginger, garlic in oil until browned.

9. 9

   Stir in tofu, peas, and curry powder; cook, stirring frequently, for 5 minutes.

10. 10

    Then stir in tomatoes and salt.

11. 11

    Cover, and cook for 15 minutes.

12. 12

    Stir in chopped pepper, and cook for 2 to 3 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.