Masala Tofu Scramble

ingredients

• 2 tbsp grapeseed oil
• 1 tsp cumin seeds
• ½ tsp mustard seeds
• 1 cup chopped cabbage
• 1 red bell pepper, chopped
• ½ tbsp chopped green chillies, or to taste
• ½ tsp turmeric powder
• 1 tbsp garam masala
• ¼ tsp asafoetida powder
• 4–5 curry leaves, chopped, optional
• 450g firm tofu, crumbled
• ¼ cup liquid aminos
• ½ tsp lemon juice
• 1 cup chickpeas, drained and rinsed

instructions

1. Place a skillet or pan over medium heat and add the grapeseed oil.
2. Add the cumin seeds and mustard seeds. Sauté for about 1 minute, until the seeds begin to pop and smell fragrant.
3. Add the chopped green chillies and stir for a few seconds.
4. Add the cabbage, red bell pepper, turmeric, garam masala, asafoetida, and curry leaves if using.
5. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften but still have a little texture.
6. Crumble the tofu into the pan using your hands or a fork.
7. Add the liquid aminos and lemon juice, then stir until the tofu is evenly coated in the spices.
8. Place the lid on the pan and cook for 5 minutes so the tofu can absorb the flavor.
9. Remove the lid, add the chickpeas, and stir well.
10. Cook for another 5 minutes over medium heat, until the chickpeas are warmed through and everything is well combined.
11. Taste and adjust with more lemon juice, liquid aminos, or salt if needed.
12. Serve warm or at room temperature.
13. Sprinkle a little love, say a little prayer, and nourish yourself.

notes

• Use firm tofu so the scramble has texture and doesn’t become too soft.
• Crumble the tofu unevenly for a more natural scramble texture.
• The chickpeas make this more filling and add a lovely bite.
• For extra greens, add chopped spinach or kale near the end and let it wilt into the scramble.
• This is lovely with toast, roti, avocado, chutney, potatoes, or tucked into a wrap.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave.
• Gluten free option: use gluten-free liquid aminos