I created this recipe one day when I was short of eggs to make scrambled eggs. I used tofu along with eggs and it tastes delicious! Since then, it has been one of the favourites at our home.
This takes about 20 minutes to make.
Tofu semi firm/firm - 1 pound crumbled (strain the water before crumbling)
Eggs - 4 large
Garlic powder - 1 tea spoon
Cumin powder - 1/2 tea spoon
Onion powder - 1/2 table spoon
Salt - 3/4 tea spoon (add per taste)
Turmeric - 1/2 tea spoon
Garam masala powder / Curry powder - 1/2 table spoon
Chili powder - 1/2 tea spoon (add per taste)
Olive oil - 2 table spoons
Mixed vegetables - 2 cups (mine had Beans, Carrots, Peas and Corn)
To a non stick pan on medium heat, add oil. Once the oil gets heated, add the mixed vegetables and saute it for about 3 minutes. Add a sprinkle of salt to this. Saute it for one more minute. Then crack the eggs and scramble them for about 3 minutes. Add the crumbled tofu. Saute this for about 4-5 minutes until the moisture in the tofu is almost gone. Add the rest of the ingredients except the Chili powder and saute it until the eggs cook thoroughly and all the ingredients are mixed in evenly. Take some aside for the non spicy version. Add the chili powder and saute it until the chili powder is mixed evenly with the scramble.
Serve it with Phulka, Chapati, Roti or whole wheat Tortilla. My daughter loves it with Whole Wheat pita with scramble as a filler.
- Use the Tofu that can be crumbled but does not have a lot of moisture in it.
- Usually, my dishes make about 5 servings (3 dinners and 2 leftover lunches for next day)