Tofu Keema Recipe

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.