Vadouvan Scrambled Tofu

March 08, 2017

I love to make scrambled tofu for breakfast, if you follow me on Instagram than you've probably seen a few pics. For today's recipe I've adapted the Vadouvan Scrambled Eggs recipe from RawSpiceBar into a delicious scrambled tofu. The Indo-French Vadouvan spice mix added so much flavor to the scrambled tofu. It's a mixture of cumin, coriander, turmeric, fenugreek, yellow and brown mustard seeds, green cardamon, aleppo pepper, cayenne, nutmeg and cloves. And it's perfectly served with bread and tomatoes, take a look:

2 tablespoons olive oil or coconut oil
16 oz. firm tofu
RawSpiceBar's Indo-French Vadouvan
1 tablespoon fresh grated ginger
1/3 cup chopped green onions
1 roma tomato, sliced

Place tofu in a plate lined with paper towel to absorb liquid. In a large skillet, heat 1 tablespoon of olive oil over medium/high heat. Using your hands or a fork, crumble the tofu and add to the skillet. Add Rawspicebar's Indo-French Vadouvan, ginger and half of chopped green onions, cook until fragrant, 2-3 minutes. Transfer to a plate with toasted bread and add the remaining chopped green onions. Heat the remaining olive oil in the skillet, add the tomato slices, let it cook until tender. Place it on the plate. Serve and enjoy!

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