Tofu Keema

Directions

1. 1
   Place tofu in a colander, and cover with a plate.
2. 2
   Weight down with a skillet or some other heavy object.
3. 3
   Let drain for 30 minutes.
4. 4
   Place in the freezer for 24 hours.
5. 5
   Remove tofu from freezer, and defrost.
6. 6
   Mince, and set aside.
7. 7
   Heat oil in a large skillet over medium heat; add cumin seeds, and cook until the seeds begin to sputter.
8. 8
   Cook onion, ginger, garlic in oil until browned.
9. 9
   Stir in tofu, peas, and curry powder; cook, stirring frequently, for 5 minutes.
10. 10
    Then stir in tomatoes and salt.
11. 11
    Cover, and cook for 15 minutes.
12. 12
    Stir in chopped pepper, and cook for 2 to 3 minutes.