Spicy South Indian Tofu Scramble | Breakfast
Tofu scrambles are a very common breakfast in a vegan household. But you need to make this one. This tofu scramble has mustard seeds, curry leaves, and coconut. The flavours and textures work beautifully. Add some greens or other vegetables for variation. Serve with toasted bread or tortillas. It’s a perfect fusion breakfast or snack with a side of roasted potatoes and coconut chutney. Use chickpea tofu or cooked chickpeas to make this soy-free.
2 teaspoons safflower or other neutral oil 1/4 teaspoon black mustard seeds 10 curry leaves, coarsely chopped Pinch of asafetida (omit to make glutenfree) 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
1. Heat the oil in a skillet over medium heat. Once the oil is hot, add the mustard seeds and let them start to pop. Add the curry leaves and cook until the leaves are mostly crisp 1 minute. Add the asafetida and garlic and mix well. Stir in the onion and bell pepper, and cook until the onion is golden, 6 minutes.
2. Add the coconut, paprika, turmeric, red pepper flakes, cayenne, salt, and Indian black salt and mix well. Reduce the heat to medium-low. Crumble or chop the tofu and add to the skillet. Mix well and break the larger pieces. Cover and cook for 6 to 8 minutes, stirring once halfway through. Taste and adjust the salt and spices, if needed. Cover and let sit for another 2 minutes so the flavours can develop. Garnish with a dash of black pepper, lemon juice, and shredded coconut and serve.