Curried Tofu and Scallion Scramble

Curried_Tofu_Scallion_Scramble_Recipe_001

Wow, this looks like scrambled eggs, though it tastes somewhat different!

This is a retake on the leek and tofu scramble I made some months ago. You know the crazy thing is, I hadn’t even THOUGHT of just crumbling up the tofu before, I always sliced it in cubes…

Curried_Tofu_Scallion_Scramble_Recipe_002

But I found that just crumbling them takes shorter time, and it looks great too, haha. You know how I actually crumbled it? I had some tofu left over from last week and it was already in little bits and pieces. Isn’t it crazy how things happen unexpectedly but work out so well?

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Curried Tofu and Scallion Scramble

2 tablespoons extra light olive oil
1 packet firm/extra firm tofu
1/2 teaspoon Himalayan/sea salt
2-3 teaspoons low sodium soy sauce
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 scallion

Open the tofu packet and drain out all the water. Try and squeeze out as much of the additional water inside as possible, then use a paper towel to pat it dry. This will help it dry off some more. Then, use your hands to crumble the tofu and throw it in the frying pan.

Add the olive oil in the frying pan with the tofu, then add the 1/2 teaspoon salt. Turn the heat to medium high (5-6) and cook and stir for about 5 minutes. Give the tofu a chance to dry off a little more.

Then, add the soy sauce (2 teaspoons first, then taste to see if it’s salty enough. If not, add another teaspoon), sesame oil, garlic powder, onion powder, cumin and turmeric. Stir and cook for about 5 more minutes.

Meanwhile, chop the scallion into small rings, and add that in after 10 minutes of cooking.

Stir the scallions in for about a minute, then turn the heat off and serve.

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Curried Tofu and Scallion Scramble
Serves: 4
 

Ingredients
  • 2 tablespoons extra light olive oil
  • 1 packet firm/extra firm tofu
  • ½ teaspoon Himalayan/sea salt
  • 2-3 teaspoons low sodium soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 1 scallion

Instructions
  1. Open the tofu packet and drain out all the water. Try and squeeze out as much of the additional water inside as possible, then use a paper towel to pat it dry. This will help it dry off some more. Then, use your hands to crumble the tofu and throw it in the frying pan.
  2. Add the olive oil in the frying pan with the tofu, then add the ½ teaspoon salt. Turn the heat to medium high (5-6) and cook and stir for about 5 minutes. Give the tofu a chance to dry off a little more.
  3. Then, add the soy sauce (2 teaspoons first, then taste to see if it’s salty enough. If not, add another teaspoon), sesame oil, garlic powder, onion powder, cumin and turmeric. Stir and cook for about 5 more minutes.
  4. Meanwhile, chop the scallion into small rings, and add that in after 10 minutes of cooking.
  5. Stir the scallions in for about a minute, then turn the heat off and serve.

 

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