Indian Tofu Scramble
Ingredients:
| 2 tablespoons
vegetable oil |
| 1 medium onion,
coarsely chopped (about 1 cup) |
| 3 garlic cloves,
minced or pressed |
| 2 tablespoons
minced fresh ginger root |
| 1 cup chopped
red bell pepper |
| 1/2 teaspoon
turmeric |
| 1 1/2 to 2 1/2
teaspoons curry powder |
| 1 teaspoon salt,
more to taste |
| 16 ounces soft
tofu, pressed* |
| 3 cups rinsed,
stemmed, and chopped fresh spinach |
| 2 cups cooked
white or brown basmatic rice, or 6 chapatis |
| 1 coconut milk |
Method:
- In a wok or heavy skillet on medium heat, warm the oil. Saute
the onions for 5 minutes until softened.
- Add the garlic, ginger, bell pepper, turmeric, curry powder or
paste, and salt and saute for 3 or 4 minutes, adding a little water
if the vegetables stick to the pan.
- Crumble the pressed tofu into the vegetables and stir gently
until well mixed. Cook the tofu and vegetables for 4 to 5 minutes
without stirring.
- Gently turn over the scramble and cook for another 2 to 3 minutes.
- Place the chopped spinach on top of the scramble, cover, and
steam for 1 to 2 minutes, until the spinach leaves are limp but
still bright green.
- Remove the lid and turn off the heat.
- Serve the scramble on rice or rolled up in warm chapatis.
Note:
Flavored with curry spices and brightened with yellow turmeric,
this scramble is good on rice or wrapped in a soft flatbread. You
can use up to 2 tablespoons curry paste to replace the curry powder
in teh recipe.
Look for curry paste in the imported foods section of your supermarket.
Curry pastes vary wildly in hotness, so add judiciously. The Jaipur brand
has no preservatives ir artificial ingredients.
Commerically made chapatis are available in the frozen food section
of health food stores and specialty food shops. If you use them,
warp them in aluminum foil and warm them in a 300* oven just as
you begin to cook the scramble.
Source: CAHS Department
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