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
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.
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.
In India, a common breakfast is egg or cottage cheese scramble with paratha. Try tofu scramble with a flaky homemade paratha.
Currently a food and travel writer, Aishwarya Khanna is also a graduate from The University of Edinburgh. She is currently in India. Please see this section to know more about Aishwarya.