Curry Tofu Scramble

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Open the packet and drain excess water.

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Crumble either by using a fork or fingers, this will give you egg look-alike crumbled texture.

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Heat a pan on medium heat, add oil. Add cumin seeds & let them crackle. Add chopped onion & ginger-garlic paste and cook for 30 sec to 1 min.

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Add diced tomatoes & cook for 2-3 min. Now add peas & chopped bell peppers, mix well. Cover the pan and cook for 3-4 minutes.

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Open the lid after 3-4 min and give a nice stir. Lower the heat and add spices. Mix well.

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Now add kasoori methi (dry fenugreek leaves) and grated tofu. Stir nicely and adjust the salt.

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Cook everything for another 2-3 minutes. Turn off the heat. Add lemon juice & chopped green coriander. Mix well.

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Serve this healthy breakfast scramble with bread slices or in brunch during weekends.

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Tofu Panzanella Salad

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Curry Tofu Scramble