Breakfast Vegan Tofu Scramble Recipe – Masala Breakfast Scramble Recipe – Indian Breakfast Recipe

Ingredients

  • 350 g tofu extra firm
  • 2 tbsp olive oil extra virgin
  • 3 cloves garlic large, finely chopped
  • 1/2 red onion large, finely chopped
  • 1 red bell pepper washed, deseeded, cut in small cubes
  • 2 green chili washed, finely chopped
  • 1½ tsp curry powder
  • 1 tsp salt sea salt or adjust to taste
  • 1 tsp cumin powder
  • ½ tsp garam masala
  • ⅓ cup cilantro fresh, washed, finely chopped
  • 1 tbsp lemon fresh, juice

Instructions

  1. Remove the excess water from the tofu. After that, dry it with a clean kitchen towel. Place a heavy pot on top of the tofu if you have 15 minutes to spare. Any remaining moisture should be removed from the tofu using this method. Just make sure your pot’s bottom is clean and dry, since it will come in direct touch with the block of tofu. In the meantime, prepare the other ingredients for the recipe
  2. Using a fork, break up the tofu and set it aside
  3. Heat a large skillet over medium heat and add 1 tablespoon olive oil
  4. Add the garlic, onion, and lightly brown them in a pan
  5. Stir in the red pepper and sauté for a few minutes, if you prefer them crunchy. If you like them softer, cook for a further two minutes
  6. Sprinkle the spices and salt over the red pepper mixture along with the chillies and stir gently
  7. Now add the crumbled tofu to the pan and mix thoroughly
  8. Cook for another about 5 minutes, allowing all the flavours to combine
  9. Garnish with lemon juice and cilantro. Best served whilst hot, with wholegrain toast, roti, quinoa, salad or potatoes

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