Masala Tofu Scramble
Recipe Courtesy of Anupy Singla – Vegan Indian Cooking
1 (14-ounce) package extra-firm organic tofu
1 tablespoon oil
1 teaspoon cumin seeds
½ small white or red onion, peeled and minced
1 (½-inch) piece ginger root, peeled and grated or minced
1–2 green Thai, serrano, or cayenne chili pepper, stems removed, chopped
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½ teaspoon turmeric powder
½ teaspoon red chili powder or cayenne
½ teaspoon coarse sea salt
½ teaspoon black salt
¼ cup fresh cilantro, minced
1. Crumble the tofu with your hands and set it aside.
2. In a heavy, flat pan, heat the oil over medium-high heat.
3. Add the cumin and cook until the seeds sizzle, about 30 seconds.
4. Add the onion, ginger root, chili, and turmeric. Cook and brown for 1 to 2 minutes, stirring to prevent sticking.
5. Add the tofu and mix well to ensure that the entire mixture turns yellow from the turmeric.
6. Add the red chili powder, sea salt, black salt and cilantro. Mix well.
7. Serve with toast or rolled in a warm roti or parantha wrap (stuffed Indian bread).
Note: Black salt works great in this dish because it has a slight sulfuric odor and tastes of eggs. A little goes a long way, so use it sparingly.
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