This delicious high protein vegan breakfast is an alternate to regular scrambled eggs made Indian style with warming healing spices. When crumbled and cooked tofu resembles texture of scrambled eggs and takes on any spice added to it.
Here is how I prep the tofu to achieve the right eggy texture. Freeze the block of tofu in its packet overnight or a few hours. Then defrost it completely. Remove from the packaging, squeeze between your palms to drain and rinse. Repeat rinse-squeeze till almost dry, a total of 2 times. Break the tofu into large chunks between your fingers over a colander to fall into. Rinse it gently and drain very well. Pat dry. Crumble further into smaller pieces. The tofu crumble is ready to use. Also use it as a vegan alternate for ground meat in bolognese, moussaka, keema or dumpling fillings.
TOFU KI BURJI
Masala tofu scramble
1 block/ about 10-12 oz/ about 2 cups, always organic- firm or extra firm House Brand Tofu
1 medium onion finely chopped
1-2 tomatoes finely chopped, about 1/2 a cup
1/2 tsp turmeric
1 tsp ground cumin
1 inch piece ginger minced
1/4 tsp or more ground cayenne hot pepper or 1/2 deseeded jalapeño
1-2 tbsps olive oil
1 cup peas defrosted (optional)
seasalt and black pepper to taste
Garnishes
Chopped cilantro
Red and green pepper sliced
Sliced breakfast radishes
Sprouts
Sliced avocado
In a pan warm oil and add chopped onions to soften on medium heat. When soft add crumbled tomato and tofu. Cook stirring occasionally till they pick some browning. Add turmeric, cumin, ginger and cayenne. Stir and mix well. Cook further for another 2-3 minutes. Check on seasoning and take it off the heat. Serve on toasted grain or seed bread topped with listed garnishes. Alternately serve with roast potatoes and stir fry veggies for a full meal.
Delicious and nutritious!
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