To make a vegetarian scramble first choose, silken, firm, or extra firm tofu. Open the packet and drain excess water by keeping it under the heavy object for about 30 minutes or using a tofu press for the same time. Draining water is not MUST as extra water evaporates during cooking.
14 oz firm tofu
Once water is drained, choose your preferred method to scramble it. You can crumble either by using a fork or fingers, this will give you egg look-alike crumbled texture. For the finer texture use grater to grate the tofu.
14 oz firm tofu
Heat a heavy bottom pan on medium heat and add oil (pic-1). Once the oil is hot add cumin seeds and let them crackle (pic-2). To this add chopped onion and saute till onion is golden brown in color (pic-3). It takes 3-4 minutes then add ginger-garlic paste and cook for 30 sec to 1 minute (pic- 4).
1 teaspoon cumin seeds, 1 cup onion, 1.5 tablespoon cooking oil, 1 tablespoon ginger-garlic paste
Once the raw smell of garlic disappears add diced tomatoes (pic 5). Cook for 2-3 min till tomatoes are mushy and juice evaporates. Now add peas & chopped bell peppers (pic 5-6), mix well (pic 8). Cover the pan with the lid and cook for 3-4 minutes. We need slightly soft bell peppers.
½ cup peas, ½ cup diced tomato, 1 cup bell peppers
Open the lid after 3-4 min and give a nice stir. Lower the heat and add spices like red chili powder, turmeric powder, curry powder & coriander powder (pic 9-12). Mix well.
1 teaspoon red chili powder, ½ teaspoon turmeric powder, ½ teaspoon curry powder
Now add kasoori methi (dry fenugreek leaves) and grated tofu, (pic 13-15). Stir nicely and adjust the salt (pic 16).
1 tablespoon kasoori methi (dry fenugreek leaves), 14 oz firm tofu
Cook everything for another 2-3 minutes (pic 17). Turn off the heat and add lemon juice & chopped green coriander. Mix well. (pic 18-20)Garnish with chopped coriander or sprinkle nutritional yeast just before serving. Serve this healthy breakfast scramble with bread slices or in brunch during weekends.
1 tablespoon lemon juice, green coriander to garnish