Spicy Scrambled Tofu

This spicy tofu scramble hits the spot for me. It’s one of the best ways to get those plant-based proteins. I hope you enjoy this recipe.

I prefer using organic firm tofu. I take out the tofu and let the water drain, but there is no need to press your tofu since the water will cook out in the first couple of minutes.

 Ingredients: 

16 OZ firm tofu 

1 Medium size onion 

2 Roma tomatoes 

 3 Garlic cloves 

Inch of ginger 

3 Thai chili 

Cup of coriander 

 Salt to the taste 

1 teaspoon oil 

¼ tea spoon jeera 

¼ teaspoon of turmeric powder

1 teaspoon red chili powder 

1 tbs spoon garam masala

In a large food processor, combine onions, garlic, ginger, and chili, grind them together, and make a paste. 

Take a teaspoon of oil in a pan and Jeru and onion and garlic mix. Let it sauté until you see the paste is turning a little brown. 

On side, now combine tomatoes and coriander in the food processor and make a paste of that. 

 Now add the tomatoes and coriander paste in the pan and let it sauté.

Next, add red chili powder, garam masala, turmeric powder & salt into the pan and let it sauté for a minute or two. 

Now crumble the tofu with a potato masher or fork to mash it more. Cook on medium heat and frequently stirring for about 6 to 7 minutes or until the water from the tofu is gone.

Garnish with coriander and serve warm with a piece of bread.

I use oil for this recipe, but if you are non-vegan, feel free to substitute that with any butter.