Recipe #23674
My first recipe tutorial!
Many tofu recipes that I've made seem to be a bit on the bland side. The Indian spices in this scramble are not and you can easily add to the spiciness if your taste is on the upper end of the scale...
I've always made and eaten this as a main dish for dinner, but I think it would be good too wrapped in a flour tortilla and served for brunch; like a breakfast burrito.
Spiced Tofu-Veggie Scramble
1 (18 oz) block extra firm tofu, drained
1/2 medium onion, chopped (or equivalent amount of green onion)
1 to 2 carrots, peeled and chopped
1/2 red bell pepper, chopped
1/2 cup frozen corn kernels
1/4 teaspoon turmeric
1/2 teaspoon curry powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 tablespoon soy sauce
salt to taste
Step 1 Remove tofu block from water, wrap in paper towels and press excess water out. Set aside.
Step 2 Saute onion, pepper and carrot in small amount of olive oil until tender. Add frozen corn and all dry seasonings, continue cooking for several minutes.
Step 3 Crumble tofu into skillet, break up any larger pieces with spatula. Add soy sauce, and combine ingredients well. Continue to saute until tofu is completely heated through and slightly browned.
Step 4 Adjust spices and add salt. Garnish with green onion tops or fresh cilantro. Serve with tortillas or naan.
Step 5 Enjoy and clean your plate!
