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.
Servings 2
Calories 246kcal
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
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.