Quick+Easy - Veggie Tofu Scramble - Indian-style



Indian-ized Veggie Tofu Scramble


Ingredients  (use whatever veggies you have in the fridge and whatever herbs you have)

1 bag organic baby spinach
1 organic vine-ripened tomato - 1/4" dice
1 carton of medium-firm tofu (see below for prep)
1/2 carton cremini mushrooms (sliced)
1/4 onion chopped approx. 1/4" dice
2 tbsp frozen peas
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp asafoetida / hing (optional)
2 tsp fresh green chillies, chopped (optional)
1 tbsp cilatro leaves, finely chopped/julienned (optional)
2 tsp olive oil - you do not need extra virgin.  Regular is fine.  Avocado oil is good as well.

Tip: For those that don't have a lot of spices in their pantry, feel free to substitute with the ubiquitous "curry powder" that you get at grocery stores.  The best "curry powders" are found in Indian grocery stores and are better quality and less expensive.

Tofu prep:  
Drain water, divide tofu block in half.
(A) For the first half, cut into cubes with dimensions 1/2"x1/2"x1/2" (approx.)
(B) For the second half, cut into cubes with dimensions 1/8"x1/8"/18" (approx.)
Set aside.

Spice prep (masala):
Combine all spices (cumin, coriander, garam masala, hing) and create a paste with about 1 - 1.5 tsp water or so.  Should be slightly liquidy.


Heat oil in a frying pan (12") on medium high heat.   Sauté onions for 2 minutes. 
Add mushrooms and 1/4 tsp salt and saute/cover for 3 min.  
Add masala paste and saute for 2 min. Stir continuously so that the masala is dispersed evenly and cooked well.
Add tomatoes, 1/4 tsp salt, stir, cover and cook for 2 min
Add half of the spinach, peas, 1/4 tsp salt, stir well, cover and cook for 2 min
Add (A) tofu, stir well, cover and cook for 4 min
Add rest of spinach and (B) tofu, stir well, cover and cook for 4 min.
Add green chillies and cilantro, stir well and turn off heat.

This freezes well.



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