Masala Scrambled Tofu
Description
SO let's GIVE TOFU A SERIOUS SPICE UP Y'AAAALL. Look, no matter what a vegan tries to tell you...tofu got no flava. If the first experience a non-vegan has of tofu is not done right, then that's it! THEY'LL THINK THAT'S HOW WE EAT IT AND IT WILL RUIN THEIR VIEW OF OUR PLANT-BASED DIET FOREEEVAAAAA...AND WE WILL HAVE LOST ANOTHER POTENTIAL MEMBER FOR THE PLANT BASED TRIBE AND THEY’LL LIVE THEIR LIFE DEPRIVED OF ALL THE PLANT BASED GOODNESS LIFE HAS TO OFFER AND MAKE MEMES ABOUT IT. SO, IF you wanna represent the plant-based community, it best be flavor-filled 😂😂. So for the sake of humanity and saving mankind...Here is my masala tofu with a whole lot of aroma, delicious spices, and chickpeas.
I also wouldn't recommend having tofu regularly. I maybe make it once a week in different ways, but it's definitely not something I would recommend having as a base for your diet. Remember, fresh food is best 😁!
Ingredients
Instructions
-
Heat oil in a skillet/pan on medium heat. Add in the cumin and mustard seeds, sautè and let them pop then add the green chilli and watch them sizzle!
-
Add in the cabbage, peppers, turmeric, garam masala, asafoetida and curry leaves; stir and cook for about 5 minutes till they soften.
-
Mix in the tofu, add the liquid aminos and lemon juice, stir, then place the lid on and let it cook for 5 minutes so the flavors can marinate into the tofu!
-
Remove the lid, add in the chickpeas and cook for another 5 minutes on medium heat.
-
Serve warm or at room temperature!
-
♡ Sprinkle a little love, say a little prayer, and nourish yourself. ❤️
Note
Serving suggestions: You can use this in a wrap, on toast, over a salad, or just on its own with a lil sauce. Coriander mint chutney or yoghurt & mint sauce.
Substitutions: Instead of boxed or canned chickpeas you can use 1/2 cup raw chickpeas, soaked and cooked.
User Reviews