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Indian-Spiced Tofu Scramble

What you need: 

1 block regular firm tofu, crumbled
1 large onion, diced
1 14-oz can chopped tomatoes (or fresh equivalent)
1 teaspoon coriander
2 teaspoons cumin
1 tablespoon curry powder
1 tablespoon chili powder
3 tablespoons fresh, grated ginger
4 cloves garlic, crushed/chopped
4 tablespoons vegetable/canola oil

What you do: 

Heat oil in a deep skillet on medium heat. Add crumbled tofu, onion, ginger and garlic. Stirfry until onions are soft/transparent.
Add rest of spices and cook for 3 to 5 minutes.
Add tomatoes and cook for another 3 to 5 minutes.
On a side note: I just randomly "invented" this last night, using similar spices from a Dahl recipe I love, and it turned out great.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

interestingly, as i was posting the above i was eating it while it was still quite hot. i noticed after a few minutes that as it cooled down the taste came out more. i find that tendency in a lot of dishes, especially curry.

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it was ok, i didnt think it had much of a taste...but i find that of most curry-based recipes. i always find when cooking with curry i need to add a sauce element or i think its dry and plain. i like mixing tamari sauce with curry....maybe ill try that next time.

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Added spinach to this and it was marvelous!  Thanks for the idea!

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