Vegan Breakfast

Spicy South Indian Tofu Scramble

Spicy South Indian Tofu Scramble

Ingredients

• 2 teaspoons safflower or other neutral oil
• 1/4 teaspoon black mustard seeds
• 10 curry leaves, coarsely chopped
• pinch of asafetida (omit to make gluten-free).
• 2 cloves garlic, finely chopped
• 1/2 cup finely chopped red onion
• 1/2 cup chopped red bell pepper
• 2 tablespoons shredded coconut (dried or fresh)
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon cayenne
• 1/2 to 1 teaspoon salt
• 1/8 teaspoon Indian black salt
• 14-ounces firm tofu, drained
• 1 teaspoon lemon juice, for garnish
• a dash of black pepper, for garnish.
• 2 teaspoons shredded coconut, for garnish

Method

1. Heat the oil in a skillet over medium heat
2. Once the oil is hot, add the mustard seeds and let them start to pop
3. Add the curry leaves and cook until the leaves are mostly crisp, 1 minute
4. Add the asafetida and garlic and mix well
5. Stir in the onion and bell pepper, and cook until the onion is golden, 6 minutes
6. Add the coconut, paprika, turmeric, red pepper flakes, cayenne, salt, and Indian black salt and mix well
7. Reduce the heat to medium-low
8. Crumble or chop the tofu and add to the skillet
9. Mix well and break the larger pieces
10. Cover and cook for 6 to 8 minutes, stirring once halfway through
11. Taste and adjust the salt and spices, if needed
12. Cover and let sit for another 2 minutes so the flavors can develop
13. Garnish with a dash of black pepper, lemon juice, and shredded coconut and serve