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Tofu Keema

SUBMITTED BY: Pat T      PHOTO BY: Gwynne Kloch

"Indian mince tofu curry with green peas - can be eaten with naan or rice - family and guests love it!"
PREP TIME  15 Min
COOK TIME  25 Min
READY IN  40 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 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

DIRECTIONS

  1. 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.
  2. Remove tofu from freezer, and defrost. Mince, and set aside.
  3. 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.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2004 by Maddy
Nummy Nummy In My Tummy, as my 10-year-old says! I did use the recommended 1c. vegetable broth (from cube); I mixed the curry powder and 1 tsp ground cayenne (our family loves spicy food!) into the broth, along with two T whole-wheat flour to help thicken it back up a smidge; might should have used cornstarch instead. Stirred the broth in with the tomatoes (I used canned diced ... much easier). Served over steamed basmati rice with naan (gotta have those carbs). Was even better next day, reheated ... flavors merged nicely. Thanks very much!!!!!

6 users found this review helpful
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2003 by WILF
VERRY Dry . Like chewing a curried burlap sack . I saved it by adding a cup of vegetable broth.

6 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2005 by hopeness
This is a quick and easy recipe for tofu. My husband and I really enjoy it. I used minced ginger from a jar and omitted the jalapeno pepper. I didn't have fresh tomatoes so I used a whole can of diced tomatoes. I can see why other reviewers would have found it dry without the extra liquid. Great over rice, and even better the next day for lunch!

5 users found this review helpful


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Ragu
Feed Our Kids Well.

NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 340

  • Total Fat: 21.8g
  • Cholesterol: 0mg
  • Sodium: 547mg
  • Total Carbs: 20.2g
  •     Dietary Fiber: 6.3g
  • Protein: 21.4g

VIEW DETAILED NUTRITION

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