Indian Tofu Scramble with Spinach Recipe

Name: Indian Tofu Scramble with Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound firm silken tofu, drained and crumbled; 1 1/2 tablespoons vegetable oil; 1/2 head of cauliflower, cut into 1/2-inch florets (2 cups); 1 garlic clove, minced; 1 tablespoon finely grated fresh ginger; 3/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/4 teaspoon turmeric (optional); 3 cups baby spinach (3 ounces); 2 scallions, thinly sliced; Kosher salt and freshly ground pepper

Servings: persons

1 pound firm silken tofu, drained and crumbled
1 1/2 tablespoons vegetable oil
1/2 head of cauliflower, cut into 1/2-inch florets (2 cups)
1 garlic clove, minced
1 tablespoon finely grated fresh ginger
3/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon turmeric (optional)
3 cups baby spinach (3 ounces)
2 scallions, thinly sliced
Kosher salt and freshly ground pepper

1
Spread the tofu on paper towels to drain for 20 minutes.
2
Meanwhile, in a large skillet, heat the oil until shimmering.
3
Add the cauliflower and cook over moderate heat, stirring occasionally, until browned, about 12 minutes.
4
Add the garlic and ginger and cook until fragrant, about 30 seconds.
5
Add the cumin, coriander and turmeric and cook until fragrant, about 30 seconds.
6
Stir in the tofu and cook over moderately high heat until warm, about 2 minutes.
7
Add the spinach and scallions and cook, stirring occasionally, until the spinach is wilted, about 2 minutes.
8
Season with salt and pepper.
9
Spoon the scramble onto plates and serve.

125

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 11 ingredients. The key ingredients include: 1 pound firm silken tofu, drained and crumbled, 1 1/2 tablespoons vegetable oil, 1/2 head of cauliflower, cut into 1/2-inch florets (2 cups), 1 garlic clove, minced, and more.

Yes, Indian Tofu Scramble with Spinach 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 Tofu Scramble with Spinach

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