Tofu Scramble

Hey, stop, don’t leave… you are in the right place… No, I haven’t suddenly turned vegan or anything like that. I had some leftover tofu that I was forced to buy, by a very persistent friend, some of which I successfully managed to hide in a guacamole. I was still left with almost 3/4th a block of soft tofu, so I asked my foodie friends here for some suggestions on what to do with it. I knew I could count on this lot, there were a lot of great ideas, and I picked the one dish that the majority favored – a tofu scramble. Rita -a non-blogger foodie I met through this blog – took the effort to write up the whole recipe for me, it sounded so simple and delicious, I decided to try it.

While it didn’t taste exactly like eggs, it almost fooled Siv. The dish looks just like scrambled eggs, and with all the nice spices added to this, it actually tasted great. Though I don’t think I will be replacing eggs completely with tofu now onwards, I will be making this version for my vegetarian friends for sure. I omitted coconut from Rita’s recipe, since I didn’t have any in stock, but grated coconut will make this even more delicious. So, fellow tofu haters, give this a try… I am a convert, I won’t be making disgusted faces at the mere mention of tofu anymore. I am glad I tried something new this year.

Tofu Scramble (Recipe courtesy Rita Shylesh Nair)

Ingredients

• 1 cup Soft tofu crumbled
• ½ cup Finely chopped shallots/red onions
• 1 tbsp Finely chopped ginger pieces
• 1 tbsp Finely chopped green chilies
• 1/4 cup Finely chopped tomatoes
• 1 tsp olive oil
• 1 tsp coriander powder
• ½ tsp cumin powder
• ¼ tsp turmeric powder
• 1 tsp freshly ground black pepper
• Salt to taste
• 1 tbsp thinly sliced green onions
• A few chopped coriander leaves

Method

Heat oil in a shallow frying pan. Add the onions, green chilies and ginger pieces and sauté till soft.
Add the coriander, cumin and turmeric powder and sauté for a couple of minutes till fragrant.
Add the tomato pieces and sauté for a minute.
Add crumbled tofu and salt and mix well, and sauté for 6-8 minutes to let the tofu to absorb all the flavors.
When the mixture is dry, add the green onions, coriander leaves and season with freshly ground black pepper.
Serve warm with bread, or even on its own. We had it as a sandwich, some bacon would’ve gone nicely with it

Note: I used freshly ground Sichuan Peppercorns which I have been using instead of black pepper in a lot of dishes, it takes the flavor to a different level!

This is my second entry for WBB – Soy hosted by Rajitha, Weekend Breakfast Blogging is the brainchild of Nandita of Saffron Trail.

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Category: Breakfast and Brunch, Tofu, Vegetarian