I call this recipe “Indian Inspired” because, unlike the Tofu Bhurji recipe I posted a few weeks ago, this is not a traditional Indian recipe.
For one thing, this scramble uses curry powder, and very few Indian cooks would stoop to cooking with curry powder. Yet, curry powder is the taste most of my American friends associate with Indian cooking.
Since I was tailoring this for an American audience, I also omitted or made optional a few typical Indian spices that are less common in American kitchens. Finally, I used a can of Ro*Tel tomatoes with green chilis – both to save some slicing and dicing time, and because fresh green Thai chilies can be difficult to find in chain supermarkets.
The result? An extremely fast and easy scramble that was surprisingly tasty.
Indian Inspired Tofu Scramble Ingredients:
1 Block Extra-Firm Tofu, pressed and drained
2 Tablespoons Vegetable Oil
1 Small to Medium Onion, diced
1-3 Cloves Garlic, minced or pressed
1 Can Ro*Tel Tomatoes with green chilis, well-drained
1/2 Teaspoon Turmeric (optional, but it does turn your tofu a very appetizing eggy color)
1 Teaspoon Yellow Curry Powder
1/2 Teaspoon Sea Salt, or to taste
Handful of Vegetables – (Optional). I recommend peas or spinach.
Indian Inspired Tofu Scramble Directions:
Heat the vegetable oil in a large skillet over medium-high heat. Add the onions. Cook about 10 minutes, or until the onions are soft and translucent, and just beginning to turn a little brown.
Add the garlic and cook 2-3 minutes more.
Add the Ro*Tel tomatoes (be sure you drained them!), salt, yellow curry powder, and turmeric (if using). Stir and cook another 2-3 minutes.
Add the tofu, crumbling it with your hands as you add it to the skillet. Stir the tofu mixture, breaking up any large lumps of tofu with your spatula.
Add your choice of vegetable – I recommend a handful of frozen peas, thawed and drained; a cup of frozen spinach, thawed and drained; or a couple large handfuls of fresh steamed spinach. (I recommend thawing and draining or steaming before adding to the tofu, as the canned tomatoes already make this a little “juicy” and you don’t want to add more water.)
Cook until the tofu is heated through, about 5 minutes.
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