Indian-Spiced Scrambled Tofu

Contributed by Stephanie Lyness and Suvir Saran

SERVINGS: 4

•FAST
•HEALTHY
•VEGETARIAN

Firm tofu can be mashed and cooked like scrambled eggs. Here, it's infused with onion, tomatoes, toasted cumin and cilantro for a lovely Indian flavor.

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Two 14-ounce packages firm tofu, drained and patted dry
1/4 cup canola oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 jalapeños, seeded and minced
1 large red onion, coarsely chopped
Kosher salt
1 green bell pepper, finely chopped
2 medium tomatoes, halved and coarsely chopped
1 cup chopped cilantro

In a medium bowl, mash the tofu with a fork until it is in smallish clumps.
Heat the oil in a very large skillet. Add the cumin and mustard seeds and cook over moderate heat, stirring, until the cumin darkens slightly and is fragrant, about 1 minute. Add the jalapeños and cook for 30 seconds. Add the onion, season with salt and cook, stirring, until beginning to brown, 6 to 7 minutes.
Add the bell pepper and cook until softened, about 2 minutes. Add the tofu, stir once and cook until the liquid is evaporated, about 4 minutes. Fold in the tomatoes and cilantro, season with salt and serve hot.

Indian-Spiced Scrambled Tofu

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