Masala scrambled tofu

A delicious recipe for masala scrambled tofu that is jam packed full of flavour. Think tofu is boring? Think again - the Indian herbs and spices in this tofu scramble are anything but dull.

Course Breakfast

Cuisine Vegan

Keyword scrambled tofu

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 246kcal

Author Cook Veggielicious

Equipment

Tofu press (or board and heavy pan or book)
Chopping board
Knife
Large saucepan

Ingredients

400 g firm tofu pressed and roughly chopped
1 tablespoon sunflower oil
1 onion chopped
1 clove garlic finely chopped
½ teaspoon chilli flakes (or to taste)
½ teaspoon ground cumin
½ teaspoon turmeric
1 teaspoon nutritional yeast optional
⅛ teaspoon kala namak (black salt) optional
15 g fresh coriander (cilantro) finely chopped
Pinch sea salt

Metric - US customary

Instructions

Heat the oil in a large saucepan over a medium heat.
Add the onion, reduce the heat a little and fry gently until soft. Stir often.
Add the garlic, cook for a further minute, then add the chilli, turmeric and cumin powder. Stir.
Add the tofu. Break it down with a potato masher or with the back of a wooden spoon and mix well so that the onion mixture is well combined.
Once it's well mixed and heated through stir in the fresh coriander, nutritional yeast and kala namak if using.
Taste and season with salt if needed (if you've used kala namak you may not need more salt).

Notes

Kala namak is another name for black salt. It has a slightly eggy taste but can be omitted if not liked/not available.
Nutritional yeast is full of nutrients and is a good ingredient for any vegan to have in their store cupboard. It adds a savoury, slightly nutty taste to food.
Nutritional information is approximate and is intended as a guide only.

Nutrition