Scrambled Tofu

Combination of tofu and vegetables with traditional spices makes a wonderful filling meal. This scrambled tofu goes good with chapatis, breads or even rice and dal.
Such surprising flavours!!

Serves 4
1 entire silken soft tofu
1 cup chopped tomatoes
1 stick of finely chopped celery
1/4 cup Julienne sliced carrots
1/2 cup Julienne sliced cabbage
1/2 cup finely chopped cilantro
1 finely chopped green chilli
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1/2 teaspoon Garam masala
1 teaspoon coriander powder
2 teaspoon salt
2 teaspoons of nutritional yeast or 1 teaspoon hing (asafoetida)
2 tablespoon oil
Please check (Measurements)

Process: Crumble the entire tofu and keep it aside.
Heat oil in a medium saucepan. Add the mustard seeds, let them
splutter, add the cumin seeds and green chilli with hing (if u r using it).
Add the carrots, celery and cabbage, cook them on medium heat till the cabbage and celery turns translucent. Add the tomatoes and cook till they are soft and mushy.
Add the tofu and all the other spices. Cook for 2 minutes on medium to high heat by constantly stirring it.
Reduce the heat between medium low,add the cilantro and if you haven’t used hing then sprinkle the nutritional yeast.
Cook for a minute and turn off the stove.
Ready to serve.

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