Tofu Keema

1 package firm tofu

2 tsp cumin seeds
1 tsp olive oil

ONE
1 onion, chopped
3 garlic cloves, minced or pressed
1 tsp fresh grated ginger

TWO
2 tsp curry powder
1 cup vegetable broth
1/4 tsp chili powder, or to taste
salt, to taste

THREE
1 cup green peas, thawed
1 cup tomatoes, chopped
1 hot pepper, seeded and minced
the juice of half a lime
a bunch of chopped fresh cilantro

Drain the tofu, place in a colander and place a plate on top. Put something heavy on top of the plate to press the liquid out of the tofu block. Let it press for 30 minutes. In a saucepan, sauté the seeds until they start to pop. Add the ingredients in ONE and cook, covered, on low, until the onions are translucent. Mince the tofu and add to the pan, together with the ingredients in TWO. Cook, covered, for 10 minutes. Add the ingredients in THREE and cook for 10 minutes. Serve with brown rice.

Original in Allrecipes.com