Smoked Tofu, Mushroom and Almond Keema

Keema literally means ‘minced meat’ in the context of Indian cookery, so here Meera Sodha has recreated a vegan version using smoked tofu. Menu tested by Gwilym, he states he ‘can attest to it being freakin’ delicious!’ which sounds like a ringing endorsement to me! Unfortunately, scoffed the lot without getting a photo so we had to borrow the one from The Guardian who printed this. We also agree the Taifun tofu is excellent. It’s been a Beanies staple for a decade at least!

Ingredients (serves 4)

  • 650g chestnut mushrooms, roughly chopped
    200g smoked tofu, like Taifun, chopped
    3 tbsp rapeseed oil
    1 white onion, peeled and finely diced
    4cm piece fresh ginger, peeled and grated
    6 garlic cloves, peeled and minced
    3 green finger chillies, chopped (or less, to taste)
    100g ground almonds
    1 tsp garam masala
    1½ tsp ground cumin
    1½ tsp ground coriander
    ½ tsp turmeric
    ¾ tsp salt
    200g petit pois, defrosted
    3 tbsp mint leaves, finely chopped
    15g (5 tbsp) fresh coriander, finely chopped

To serve:
8 bread rolls
1 red onion, peeled and very finely chopped
Lime wedges
Mustard oil (optional)


1.Put the mushrooms in a food processor and pulse to a coarse mince, but be careful not to take them too far and turn them into soup. Scrape into a bowl, then blitz the tofu to the same size as the mushrooms and add to the bowl.

2.Heat the oil in a frying pan over a medium flame and, when hot, fry the onion, stirring often, for 10 minutes, until translucent and browning. Add the ginger, garlic and chillies, stir-fry for two minutes, then add the almonds and stir-fry for four minutes, until they’re a shade darker.

3.Add the ground spices and salt, mix to combine, then add the mushrooms and tofu, mix again and leave to cook for 10-12 minutes, until the mushrooms have reduced. Finally, stir in the peas, cook for two minutes, then take off the heat and stir through the herbs.

4.Cut the rolls in two and fry the halves over a high heat in a drizzle of oil until crisp and warm. Serve the keema alongside the buns on individual plates. Top with the red onion, squeeze over the lime and finish with a drizzle of mustard oil, if using.