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    Home » Recipes » Curries & Stir Fries

    Published: Aug 15, 2014 · Modified: Oct 1, 2020 by Usha Rao

    Scrambled Tofu with Tomatoes and Scallions

    I am not a big fan of tofu but do cook it once in a while on the days I do not eat meats. Tofu is my source of protein on that day. I usually spicy it up to make it flavorful and make either grilled tofu or tofu curry.

    bowl of scrambled tofu.

    Few days ago New York Times had a bunch of tofu recipes and one of them was scrambled tofu with tomatoes, scallions and soya sauce. I tweaked the recipe to suit my palate.

    Tofu Bhurji.

    I substituted black pepper with some green chilies, chili powder and garam masala. Omitted soya sauce and added some onions along with scallions.

    scrambled tofu curry.

    Source: New York Times
    Cooking Time: 15 - 20 minutes
    Serves: 4-6

    Ingredients:

    • 2 tbsp. Oil
    • ½ small Onion chopped
    • 1 ½ tsp. Ginger Garlic Paste
    • 3 Green Chilies chopped
    • ½ - ¾ tsp. Salt (adjust to taste)
    • 1 tsp. Chili Powder (adjust to taste)
    • ⅛ – ¼ tsp. Turmeric Powder
    • 1 ½ cups chopped Tomatoes or 1 cup chopped Tomatoes
    • 2 Scallions or ⅓ cup chopped Scallions
    • 14 oz. / 396 grams Extra Firm Tofu
    • ⅛ Garam Masala

    Preparation:

    • Heat oil in a sauté pan on medium high flame.
    • Add onions and sauté until translucent.
    • Add ginger garlic paste and fry until ginger smell dissipates.
    • Add green chilies, chili powder, turmeric and salt, and mix it.
    • Add tomatoes and mix it. Cover and cook until tomatoes are soft and mushy. This takes about 5 minutes.
    • Drain tofu, crumble it and add it to tomato mixture along with scallions and garam masala. Give it good stir blend the tofu in the tomato mixture. Cook for 10 minutes stirring it occasionally until tofu dries out.
    • Serve hot with roti or rice or with some toasted bread if serves for breakfast. I served it rice and roti for dinner.

    Note:
    I used a stainless steel sauté pan and the cooking times will vary if using a nonstick pan. Use the cooking time mentioned above as a guideline when preparing scrambled tofu.

     Tofu Bhurji.
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    Reader Interactions

    Comments

    1. Srivalli says

      August 20, 2014 at 5:51 am

      Scrambled tofu sounds so good..somehow even I don't take it much..should start incorporating soon..lovely pictures..and even I can't decide which one I like most!..everything looks so nicely done..

      Reply
    2. Priya says

      August 17, 2014 at 9:34 am

      Scrambled tofu looks very delicious Usha, can have happily with some rotis..

      Reply
    3. Chef Mireille says

      August 16, 2014 at 11:33 pm

      I always hated tofu until I was at a friend's house who is Vegan and she made me this for breakfast and this is the only way I can tolerate tofu

      Reply
    4. themadscientistskitchent says

      August 15, 2014 at 1:24 pm

      Yum. Cannot make up my mind should I drool over the pics or the recipe, Loooooooove it.

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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