Tofu Keema

Tofu Keema

62

"Indian mince tofu curry with green peas - can be eaten with naan or rice - family and guests love it!"
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Ingredients

40 m servings 340 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 21.8 g
  • 33%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 547 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

62
  1. 82 Ratings

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Most helpful positive review

I have been making this from a recipe book for a while and this is so much easier! Just as delicious too. I had to make my own curry powder using 2 tsp. ground coriander, 1 tsp. ground cumin, 1/...

Most helpful critical review

VERRY Dry . Like chewing a curried burlap sack . I saved it by adding a cup of vegetable broth.

I have been making this from a recipe book for a while and this is so much easier! Just as delicious too. I had to make my own curry powder using 2 tsp. ground coriander, 1 tsp. ground cumin, 1/...

I skipped the whole long tofu draining and freezing step and it still came out great. I'll make it again.

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!) in...

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...

This recipie has great flavour, I think even people who don't care for tofu would love it! I served it over rice, but I think it would be great with naan as well.

VERRY Dry . Like chewing a curried burlap sack . I saved it by adding a cup of vegetable broth.

This dish is excellent! My husband thought it was chicken until I told him it was tofu. I am new to tofu. I love indian food, so if you love the curry taste, you'll love this recipe.

This is a wonderful recipe. Some additions and changes that I've made: first, I only had completely pulverized tomatoes, so I used them--they work great. My second time making this recipe I adde...

Not great, but not horrid. We served with a side of rice, and in the end mixed them together for a bit more texture- then it was okay.