Tofu, mushroom and pea keema

Tofu, mushroom and pea keema. Photograph: Lilly Higgins
Tofu, mushroom and pea keema. Photograph: Lilly Higgins
Serves: 4
Course: dinner
Cooking Time: 15 mins
Prep Time: 15 mins

Ingredients

  • 400g mushrooms, chopped
  • 225g smoked or regular tofu, chopped
  • 3 tbsp olive oil
  • 1 onion, diced
  • 4cm piece fresh ginger, peeled and grated
  • 4 garlic cloves, minced
  • 2-3 tsp garam masala
  • ½ tsp turmeric
  • ½ tsp black pepper
  • 1 tsp salt
  • 200g frozen peas
  • 1 tbsp butter (or use coconut oil)
  • 4 tbsp fresh coriander, finely chopped
  1. Finely chop or blitz the mushrooms in a food processor till a coarse mince forms. Take care not to create a purée as we still want texture. Tip into a bowl.
  2. Blitz the tofu till it forms the same coarse mince and add to the bowl. Next chop the onion and set aside.
  3. Heat the oil in a wide frying pan over a medium heat and add the onion. Sauté until translucent. Add the ginger and garlic, stir well and sauté for another two minutes.
  4. Add the garam masala, turmeric, black pepper and salt, followed by the mushrooms and tofu. Mix gently then leave for 10-12 minutes, until the mushrooms are cooked.
  5. Add the peas and butter then cook for a final two minutes. Remove the pan from the heat and stir the herbs through.
Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer