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Reviews for: Photos of Tofu Keema
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1 of 66
Not great but not horrid. We served with a side of rice and in the end mixed them together for a bit more texture- then it was okay.
Helpful
(4)
smells really great and tastes pretty authentic. i added some extra peas. although i didn't i wish i had put in some cornstarch also because it was a little runnier than curry's supposed to be.
Helpful
(4)
Sadly I think this is my lowest rated recipe so far! I wanted to like this so much but even with adding to it after it was done there just wasn't much flavor to this at all. I tried it the way it was written and then added veggie broth and then added a myriad of spices but it just wasn't the recipe we were hoping for. I'll keep looking!
Helpful
(4)
Used this as a base to a mystery recipe challenge so made a few changes- changed cumin seeds to corriander seeds doubled the garlic and ginger added 1/2c ketchup (mystery ingredient) and 1 can diced tomatoes (omitting fresh tomato and salt). Turned out fantastic!
Helpful
(3)
This is so good! I really like the texture of the frozen/thawed tofu! The only thing I changed was not adding any oil I just used a non-stick pan and it saved me a lot of calories per serving!
Helpful
(3)
My husband and I DO NOT like tofu but we love this dish. I serve it on top of basmati rice that I saute with cardamom pods cloves onions and a cinnamon stick before adding the water to cook the rice. (Cooks illustrated recipe) Oh yeah DO use diced tomatoes in the recipe instead of fresh.
Helpful
(3)
I was very skeptical about this it was my first time making/eating tofu and there were alot of mixed reviews about this dish. The only reason I decided to make it was because I had almost all of the ingredients. I was amazed at how much I enjoyed it!! I made a few changes and it came out wonderful! I used olive oil instead of vegetable (and WAY less). I only used a few dashes of ground cumin instead of seeds. I used alot more garlic I can never get enough. 2 cups of peas. Instead of tomatoes I used a can of mexican diced tomatoes(it's what I had and I took the advice of others) and because of that skipped the jalapeno pepper. I used ground ginger instead of fresh. Even with the diced tomatoes it appeared to be a little dry so I poured in some chicken stock while it was cooking and that really helped. I ate it over red quinoa. I am still amazed at how much I enjoyed this. I can't wait to eat the leftovers later!
Helpful
(3)
Despite my love of both curries and tofu i found this dish lacking "something". It was spicy but incredibly bland (how do you manage that?). I added a bit of veggie broth as suggested; i honestly did not see how you could eat it without. I would NOT make this again!
Helpful
(2)
I followed this recipe almost exactly as written and it turned out great. The only step I skipped was freezing the tofu and it didn't seem to make too much of a difference. I was worried that the dish was going to come out a little too dry in the end but the tomatoes helped keep it juicy. Just make sure to keep the lid on the skillet after adding the tomatoes- this should help it from drying out.
Helpful
(2)
Despite my love of both curries and tofu i found this dish lacking "something". It was spicy but incredibly bland (how do you manage that?). I added a bit of veggie broth as suggested; i honestly did not see how you could eat it without. I would NOT make this again!
Helpful
(2)
