Masala Tofu Scramble
- 1 14 oz. package extra firm, organic tofu, crumbled
- 1/2 small white or red onion minced (about 1/3 cup)
- 1/2 inch ginger, peeled and grated (1 Tablespoon)
- 1- 2 green Thai, serrano, or cayenne chilies, chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chile powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon kala namak (optional)
- 1/4 cup cilantro, minced
- 1 tablespoon oil (canola/vegetable/coconut)
- Crumble tofu with your hands, place in a colander set on a plate and allow to drain while you prep the remainder of your ingredients. With extra firm tofu there won’t be a lot of excess moisture, but every little bit helps.
- Heat oil in heavy, flat pan over medium-high. Once hot, add cumin. After the seeds start to sizzle, add onion, ginger, green chilies, and turmeric. Continue to cook and brown for about 1 – 2 minutes, stirring to prevent mixing from sticking.
- Add tofu and mix well to ensure the entire mixture turns yellow from the turmeric.
- Add salt, kala namak (it will give you the egg-like smell and taste), and cilantro. Mix well. Serve with toast, a warm roti, or rolled in a wrap. The tastiest is eating this with a warm parantha.
Kala Namak can be found at any Indian grocery store. Kala means black and namak means salt. Mined from soft-stone quarries in central india, this salt is high in minerals and gives off a sulphureous smell and has a tangy tastes. Adding it to cold foods including street foods heightens flavor and give your snack foods more punch. Kala Namak is often used in Raita (savory yogurt) and on cold salads with lemon and white salt. The only mainstream store I’ve found it so far has been Treasure Island, but there it was incredibly expensive compared to the options at the Indian Grocer on Devon Ave. here in Chicago.
Indian as apple pie
[[Indian recipes]] [[Snacks]]