Indian-Spiced Scrambled Tofu

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.

Slideshow: Satisfying Vegetarian Recipes

  • Servings: 4

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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

How to make this recipe

  1. In a medium bowl, mash the tofu with a fork until it is in smallish clumps.

  2. 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.

  3. 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.

Contributed By Published September 2001

499894 recipes/indian-spiced-scrambled-tofu 2013-12-06T23:33:08+00:00 Suvir Saran, Stephanie Lyness fall|summer|fast-column|indian|4|fast|healthy|vegetarian|brunch september-2001,suvir saran,stephanie lyness,indian food,scrambled tofu,vegan recipe,breakfast recipe recipes,indian-spiced-scrambled-tofu 499894

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