• Radhi

MASALA SCRAMBLED TOFU..GET YO SPICE ON |V|GF|

Updated: Apr 4

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-vegetarian or vegan has of tofu is not done right, then that's it! THEY'LL THINK THAT'S HOW WE EAT IT AND WILL RUIN THEIR VIEW OF OUR PLANT-BASED DIET FOREEEVAAAAA...AND MAKE MEMES ABOUT IT. SO, IF you wanna represent the plant-based community, it best be flavor-filled. 😂😂😂 Here is my masala tofu with a whole lot of aroma, delicious spices, & chickpeas. You can use this in a wrap, on toast, over a salad, or just on its own with a lil sauce.


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 😁!

🍽 S E R V I N G S

4-5


🥗 I N G R E D I E N T S

1 pack of firm tofu (450g)

2 tbsp grapeseed oil

1 tsp cumin seeds

½ tsp mustard seeds

½ tbsp chopped green chilies (adjust according to taste)

1 cup shredded cabbage

1 cup chopped red peppers

4-5 curry leaves chopped (optional if you have them)

1 cup chickpeas

¼ cup liquid aminos

½ tsp turmeric

¼ tsp asafoetida

1 tbsp garam masala

½ tsp lemon

🌿 T H E M A G I C

1. Heat oil in a skillet pan on medium heat. Add in the cumin & mustard seeds, sautè and let them pop then add the green chilies and watch them sizzle! 2. Add in the cabbage, peppers, turmeric, Garam Masala, asafoetida and curry leaves; stir and cook till they soften, about 5 minutes.

3. Crumble in the tofu, mix and add in 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 and cook for another 5 minutes on medium heat

5. Serve warm or at room temperature!


♡Sprinkle a little love, say a little prayer, and nourish yourself ❤️

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