IN OUR HOME FOOD LEADS WITH FLAVOR. And while I prefer eating plant-based meals, my husband eats everything and my girls fluctuate but always stay close to their mom's vegetarian preferences. I've learned not to push anyone to eat the way I do but to rather offer delicious plant-based meals and let them come to me. This morning, I revisited my Masala Tofu Scramble recipe from my cookbook Vegan Indian Cooking, page 82. I shared the recipe on this blog years ago, but it was time to revisit it. Part of what makes my tofu scramble better than what you'll get at restaurants? 1. I live and breathe tofu - I love it as an ingredient and I know how to make it shine. 2. My recipe is dry - very dry - and not soggy. To achieve this, use firm or extra-firm tofu and avoid soggy ingredients like tomatoes and mushrooms. I also use a wide non-stick pan so that any moisture quickly evaporates. 3. This dish looks and smells like eggs. You get this effect by using turmeric powder and kala namak. Put all of this together and suddenly you have a dish that everyone in your household will love. Even better? Eat it with a dosa. This is the absolute best gluten-free plant-based pairing. I wish someone would put this on a menu so I could just order it when I'm out. Hint Hint. xoxo Anupy
Stovetop: Masala Tofu Scramble
1 14-oz. package firm or extra-firm tofu
1 tablespoon oil (I use coconut)
1 teaspoon cumin seeds
1/2 small red or yellow onion, minced
1 (1-inch) piece ginger, grated or minced
1-2 green Thai or serrano chiles, stems removed and finely minced
1/2 teaspoon turmeric powder
1/2 teaspoon red chile powder or cayenne
1/2 teaspoon salt
1/2 teaspoon kala namak, black salt
1/4 cup fresh cilantro, minced (optional)
1. Crumble the tofu with one hand in a plate and set aside. There is no need to press it. If any water collects to the sides simply drain it off before cooking.
2. In a heavy and wide flat pan, heat the oil. The larger the pan the better so that any moisture that collects evaporates. It also helps the onion to crisp up a bit for added texture. I use a non-stick pan.
3. Add the cumin and cook until the seeds sizzle, about 30 seconds.
4. Add the onion, ginger, fresh chiles, and turmeric. Cook for 1 - 2 minutes until the onions start to brown.
5. Add the tofu and stir well to ensure that all of the tofu turns yellow from the turmeric.
6. Add the red chile powder, salt, kala namak, and cilantro if using. Stir well. Serve with buttered toast or rolled up in a warm roti or parantha. Or do what I did in the photo above and pair it with a dosa.
Note: If you want to add 'soggier' ingredients like tomato or mushrooms, simply saute them in a separate pan on the side and add to the tofu right before serving.
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Patti
March 21, 2024
What a great blog post!
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Indian As Apple Pie replied:
Thank you, Patti. Keep reading and keep on cooking!! Let me know what you think of the recipe once you make it!