Ingredients
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1 block (14 oz) firm tofu, crumbled
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1 small onion, finely chopped
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1 small tomato, chopped
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2 cloves garlic, minced
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1/2 -inch piece of ginger, minced
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1/2 bell pepper, chopped (optional)
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1/2 cup frozen peas
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1 teaspoon ground turmeric
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1 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon garam masala
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1/4 teaspoon red chili powder (adjust to taste)
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1 Salt, to taste
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1 Fresh cilantro leaves, for garnish
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1 Cooking oil of your choice
Directions
Serve this flavorful Indian-spiced tofu scramble hot, alongside some warm naan bread or toasted whole wheat tortillas for a delicious breakfast experience.
Customize the spice level to your liking by adjusting the amount of red chili powder. You can also add other vegetables like spinach or mushrooms for additional flavor and nutrition.
Steps
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1
Done
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Heat a skillet over medium heat and add a little cooking oil. Add the chopped onion and sauté until translucent. |
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2
Done
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Add the minced garlic and ginger to the skillet and sauté for another minute until fragrant. |
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3
Done
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Stir in the chopped bell pepper (if using) and frozen peas. Cook for a few minutes until the peas thaw and the bell pepper begins to soften. |
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4
Done
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Add the crumbled tofu to the skillet, along with ground turmeric, ground cumin, ground coriander, garam masala, red chili powder, and salt. Mix well to evenly coat the tofu with the spices. |
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5
Done
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Cook the tofu scramble, stirring occasionally, for about 5-7 minutes, or until the tofu is heated through and begins to brown slightly. |
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6
Done
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Add the chopped tomato to the skillet and cook for an additional 2-3 minutes, or until the tomato softens. |
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7
Done
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Taste and adjust the seasoning, adding more salt or spices if needed. |
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8
Done
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Remove the skillet from heat and garnish the tofu scramble with fresh cilantro leaves. |
