Tofu Keema recipe

4 servings

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

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.