QUARANTINE EXPERIMENT 8. Ⓥ

Active Time: 30 minutes

Total Time: 40 minutes

Yield: Makes 2 Servings

RECIPE BY AISHWARYA KHANNA. FOLLOW HER FOOD JOURNEY ON INSTAGRAM.

INGREDIENTS FOR THE SCRAMBLE:

5-6 CUBED SAUTEED OR DEEP-FRIED TOFU, 1/4 BOWL OF CHOPPED ONIONS, 1/4 BOWL OF TOMATOES, 1 KASHMIRI CHILLI

INGREDIENTS FOR THE MASALA:

1/2 TSP CHILLI FLAKES, 1/2 TSP CORIANDER POWDER, 1/2 TSP CUMIN POWDER, 1/2 TSP SALT, 1/2 TSP TURMERIC, 1/2 TSP PEPPERCORNS, 1 TSP GINGER-GARLIC PASTE, 1/4 CINNAMON STICK, 2 CLOVES, 1/2 LEMON

STEPS:

Step One: Deep-fry tofu.

In a mixing bowl, rub the tofu with ginger-garlic paste. Heat oil in a cooking vessel. Start adding the tofu pieces. Flip them on all sides till they turn golden. Do not let the pieces stick to the bottom of the vessel or they can burn.

Learn how to make homemade tofu.

Step Two: Ground the spices.

Grind all the spices and half of the ginger-garlic paste in a pestle. Heat a pan on low-flame. Put the masala in the pan and shake it so that large debris breaks down; remove after twenty seconds.

Step Three: Grind tomatoes and onions.

In a blender, mix onions, tomatoes, kashmiri chilli flake and leftover garlic-ginger paste.

Step Four: Sauté everything.

Heat oil in a pan. Add the deep-fried tofu, the grounded paste, onions and tomatoes. Squeeze lemon juice.

Suggested Pairing:

In India, a common breakfast is egg or cottage cheese scramble with paratha. Try tofu scramble with a flaky homemade paratha.

by Aishwarya Khanna

Aishwarya Khanna covers food, films and travel on her website: ghee and maida. Please see this section to know more about her.

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