Masala Scramble Tofu

• 2 tablespoons grapeseed oil
• 1 teaspoon cumin seeds
• 1⁄2 teaspoon mustard seeds
• 1 cup chopped cabbage
• 1 red bell pepper, chopped
• 1⁄2 tablespoon chopped green chillies (or to taste)
• 1⁄2 teaspoon turmeric powder
• 1 tablespoon garam masala
• 1⁄4 teaspoon asafoetida powder
• 4-5 curry leaves (chopped, optional)
• 450 grams tofu (firm tofu, crumbled)
• 1⁄4 cup liquid aminos
• 1⁄2 teaspoon lemon
• 1 cup chickpeas (boxed chickpeas, rinsed and drained)

1. 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!

2. Add in the cabbage, peppers, chilis, turmeric, garam masala, asafoetida and curry leaves; stir and cook for about 5 minutes till they soften.

3. 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!

4. Remove the lid, add in the chickpeas and cook for another 5 minutes on medium heat.

5. Serve warm or at room temperature!

6. Sprinkle a little love, say a little prayer, and nourish yourself. ❤️