Tofu is one of those ingredients which are not liked by many, but are really good for you. They are very high in protein, thus making it essential in plant-based cuisine. They also make a perfect substitute for paneer. If prepared correctly, they taste very nice as well.
Tofu is prepared from soy beans. They are sold as silken, firm and extra-firm varieties. As much as possible, use organic tofu to maximise nutrient value. When you unwrap tofu, before using, place it on a plate. Cover with another plate or kitchen towel and place a small weight on top of it. This is so that the water leaves the tofu completely. Leave this for half an hour and then use. If you have used only part of the block of tofu, you can store the remaining by immersing in a bowl of water and in the fridge.
SERVES 1 BOWL
INGREDIENTS
100 gm Tofu
½ cup finely chopped onion
½ cup finely chopped tomato
3-4 cloves garlic minced
1 green chilli chopped
⅛ tsp turmeric powder
½ tsp red chilli powder
¼ tsp garam masala or allspice powder
salt to taste
1 tbsp oil
juice of half a lime or as per taste
¼ cup chopped coriander
METHOD
In a pan, heat the oil. Add the garlic and chillis. Then add the onion and cook until translucent.
Add the tomatoes next and cook until mushy.
Crumble the tofu roughly over the pan and let it drop in chunks. Now just mix with your spatula so that it crumbles in the pan further.
Add all the remaining ingredients and cook for a min.
Take off from pan and place in a bowl.
Tofu Scramble can be served in many ways. You can top it on a rustic toast and top with more coriander or microgreens. You can serve it as a vegetable to be eaten with roti or paratha. You can also cool it and eat it like a salad on top of any greens.
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