Indian-Spiced Scrambled Tofu Recipe

Name: Indian-Spiced Scrambled Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 14-ounce packages firm tofu, drained and patted dry; 1/4 cup canola oil; 1 teaspoon cumin seeds; 1 teaspoon mustard seeds; 2 jalapenos, seeded and minced; 1 large red onion, coarsely chopped; Kosher salt; 1 green bell pepper, finely chopped; 2 medium tomatoes, halved and coarsely chopped; 1 cup chopped cilantro

Servings: persons

Two 14-ounce packages firm tofu, drained and patted dry
1/4 cup canola oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 jalapenos, seeded and minced
1 large red onion, coarsely chopped
Kosher salt
1 green bell pepper, finely chopped
2 medium tomatoes, halved and coarsely chopped
1 cup chopped cilantro

1
In a medium bowl, mash the tofu with a fork until it is in smallish clumps.
2
Heat the oil in a very large skillet.
3
Add the cumin and mustard seeds and cook over moderate heat, stirring, until the cumin darkens slightly and is fragrant, about 1 minute.
4
Add the jalapenos and cook for 30 seconds.
5
Add the onion, season with salt and cook, stirring, until beginning to brown, 6 to 7 minutes.
6
Add the bell pepper and cook until softened, about 2 minutes.
7
Add the tofu, stir once and cook until the liquid is evaporated, about 4 minutes.
8
Fold in the tomatoes and cilantro, season with salt and serve hot.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Two 14-ounce packages firm tofu, drained and patted dry, 1/4 cup canola oil, 1 teaspoon cumin seeds, 1 teaspoon mustard seeds, and more.

Yes, Indian-Spiced Scrambled Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian-Spiced Scrambled Tofu

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