Tofu Keema Recipe

• 1 (16 oz) package firm Tofu
• 3 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 1 Onion (chopped)
• 1 tsp fresh Ginger Root (minced)
• 1 tsp Garlic (minced)
• 1 cup frozen Peas (thawed)
• 2 tsp Curry Powder
• 1 cup fresh Tomatoes (chopped)
• Salt (to taste)
• 1 fresh Jalapeno Pepper (chopped)

• Place the tofu in a colander and cover it with a plate.
• Weigh it down using a skillet or any heavy object.
• Allow the tofu to drain for 30 minutes.
• Thereafter, freeze the tofu for 24 hours.
• Remove the tofu from the freezer and defrost it.
• Mince the tofu and keep aside.
• Place a large skillet on medium flame and heat vegetable oil.
• Add cumin seeds, sauté till they splutter.
• Add onion, ginger and garlic. Cook till they turn brown.
• Add in tofu, peas and curry powder. Stir frequently and cook for 5 minutes.
• Add tomatoes and salt.
• Cover the skillet and cook for 15 minutes.
• Finally, add the chopped jalapeno pepper and cook for another 2 to 3 minutes.
• Serve hot with naan or rice.