“Indian mince tofu curry with green peas - can be eaten with naan or rice - family and guests love it!” - by Pat T
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 340 cal
- 17%
- Fat
- 21.8 g
- 33%
- Carbs
- 20.2 g
- 7%
Based on a 2,000 calorie diet
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Reviews (55)
Rate This Recipe
"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, 1/2 tsp...." See more cayenne pepper, 1/4 tsp. turmeric, 1/4 tsp. ground ginger. Thanks for sharing."
Laura
"I skipped the whole long tofu draining and freezing step and it still came out great. I'll make it again...." See more"
Maddy
"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!) into the..." See more broth, along with two T whole-wheat flour to help thicken it back up a smidge; might should have used cornstarch instead. Stirred the broth in with the tomatoes (I used canned diced ... much easier). Served over steamed basmati rice with naan (gotta have those carbs). Was even better next day, reheated ... flavors merged nicely. Thanks very much!!!!!"
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