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Spicy Indian Scrambled Tofu [Vegan]
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.
Ingredients You Need for Spicy Indian Scrambled Tofu [Vegan]
How to Prepare Spicy Indian Scrambled Tofu [Vegan]
- Prepare all of your ingredients before you start cooking.
- Heat a large frying pan over medium heat. Once hot, add your canola oil.
- When the oil is hot, add your whole cumin and fennel seeds and allow them to sizzle for about 30 seconds.
- Add your chopped onion and cook for another 3-4 minutes.
- 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.
- Add your chopped, deseeded tomatoes and stir to combine. Cook for 5 minutes until softened.
- Add your coriander, pav bhaji masala, turmeric, chile powder and salt. Stir to combine.
- 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.
- Turn off the heat and add your lemon juice and cilantro.
- Adjust salt if needed and sprinkle on a bit more pav bhaji if you like it hot.
- Serve on naan bread.
- Garnish with sliced red onion and cilantro.
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