Indian Spiced Tofu Scramble
One of the hardest parts of eliminating animal products from my diet was figuring out what to eat for breakfast. I have always leaned a bit more to the savory side of things and eggs made up quite a few of our weekly breakfasts. After cutting them out, I was quite lost as to what to make that would please the whole family. Lots of oatmeal and avocado on toast was consumed, as well as leftovers from dinner the night before.
It took me a little too long to discover the beauty and simplicity of the tofu scramble. With just a few ingredients, tofu can take on almost any flavor, and truly does fill that void that was missing after I cut out eggs. This is one of my favorites that I have made again and again. The spices are rich and flavorful, while the dried red pepper provide just a touch of heat to balance it, but not overwhelm in spiciness. It is best served with some roti bread or even a nice slice of crusty bread, and if you have it, a nice chutney would accompany this nicely.
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds
- 2 dried red peppers (see note)
- 1/2 onion, diced
- 1 inch piece of ginger, peeled and finely grated
- 2 cloves garlic, minced
- 1 medium tomato, chopped
- 1/4 teaspoon cumin powder
- 1/4 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon salt
- 1 12 oz. block of tofu, drained
- 1/4 cup cilantro, chopped
- Heat a pan over medium high heat. Pour in oil, cumin seeds, and red peppers. Let cook for about 20 seconds, until very fragrant and slightly darkened. Add onions. Cook, stirring occasionally until softened and translucent, about 3-4 minutes.
- Add garlic and ginger to pan. Stir for one minute. Add tomato, cumin powder, chili powder, turmeric, and salt. Let cook, stirring occasionally for about 5 minutes, or until the tomatoes look like they pretty broken down, the whole mix will start to look like a mash of vegetables.
- Use your hands over the pant to crumble in the tofu, you want nice bite sized pieces. Stir to incorporate. Heat through, approximately 3 minutes. Mix in cilantro, reserving a bit to garnish on the plate. Taste andto add more salt if necessary.
- The red peppers don't make this dish spicy, but bring a nice balance. If you would like it spicier use half of a small green chili, minced, and throw it in when you add the ginger and garlic.