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. Satisfying Vegetarian Recipes



  • 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


  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.

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