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Bold flavors in a delicious tofu scramble - what more could you ask for in a breakfast? Start our day off the best way with this spicy Indian scrambled tofu.

Spicy Indian Scrambled Tofu [Vegan]

$2.99
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Serves

4-5

Cooking Time

15

Ingredients You Need for Spicy Indian Scrambled Tofu [Vegan]

  • 1 1/2 tablespoons organic canola oil
  • 1/2 teaspoon whole cumin seeds
  • 1/4 teaspoon whole fennel seeds
  • 1/2 small/ medium jalapeno pepper, seeds removed diced
  • 1 inch of ginger grated
  • 5 large cloves of garlic, pressed
  • 1 large red onion diced (save some for garnishing at the end)
  • 2 tomatoes, seeded and diced
  • 1 teaspoon coriander powder
  • 3/4 teaspoon pav bhaji spice (available at any Indian grocer or online)
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chile powder
  • 3/4 teaspoon salt
  • 12 1/3 ounces firm or extra firm tofu drained
  • 2 tablespoons cilantro chopped (+ some for garnishing at the end)
  • 1 tablespoon lemon juice, freshly squeezed
  • Naan bread, 4-5 pieces. (We have commercially prepared vegan options at our local grocery store)

How to Prepare Spicy Indian Scrambled Tofu [Vegan]

  1. Prepare all of your ingredients before you start cooking.
  2. Heat a large frying pan over medium heat. Once hot, add your canola oil.
  3. When the oil is hot, add your whole cumin and fennel seeds and allow them to sizzle for about 30 seconds.
  4. Add your chopped onion and cook for another 3-4 minutes.
  5. Add your jalapeño, ginger and garlic (I give these all a quick blitz in the food processor to avoid the pressing, chopping and grating.) Cook for about a minute.
  6. Add your chopped, deseeded tomatoes and stir to combine. Cook for 5 minutes until softened.
  7. Add your coriander, pav bhaji masala, turmeric, chile powder and salt. Stir to combine.
  8. Crumble your tofu right into the pan with your hands (no need to press it first). Stir and cook for 2-3 minutes until well combined.
  9. Turn off the heat and add your lemon juice and cilantro.
  10. Adjust salt if needed and sprinkle on a bit more pav bhaji if you like it hot.
  11. Serve on naan bread.
  12. Garnish with sliced red onion and cilantro.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Tara Binder

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Tara Binder is passionate about showing omnivores that vegan food is delicious. As a part-time nurse and a full-time foodie, she wants to show the world that you can eat scrumptious food without sacrificing your health. Residing in Vancouver, Canada, this mom of two adorable boys spends her free time cooking and blogging at What The Heck Do I Eat Now.

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