Indian Spiced Tofu
March 21st, 2007
Stumble it!
I have a tendency to let lunch sneak up on me. All of a sudden it’s 12:30 and I’m starving. This is a super quick lunch or side dish, even though it looks like it has a lot of ingredients. If you have these spices standing by, it takes all of a minute to measure everything out. Chopping the carrots doesn’t take that long either, but you could always just pulse them a few times in your food processor if you want.
If you want, feel free to used steamed cauliflower instead of tofu in this dish. I think it’d be great that way!
Indian Spiced Tofu
Serves two, but I almost at the whole thing!
1 Block Extra Firm Tofu, pressed*
2 Small Carrots, finely chopped
1/4 Cup Frozen Peas
2 tsp Lemon Juice
2 tsp Earth Balance
Spices
1/2 tsp Mustard Seeds (brown/black)
1/2 tsp Cumin Seeds
1/4 tsp Turmeric
1/4 tsp Paprika
1/2 tsp Coriander
1/2 tsp Pepper Flakes (scant)
1/2 tsp Salt
Heat vegetable oil (1-2 Tbs worth) in a skillet over medium heat. When oil is hot, add spices and stir. When mustard seeds begin to pop, add lemon juice. Let the juice bubble for a a few seconds, then add carrots and saute until just tender, 2-3 minutes. Add tofu and stir to coat, breaking up large pieces until you get a consistency you like. Taste and adjust seasonings (you might want more salt or lemon juice).
When mixture is hot again, add peas and mix gently until thawed. Add earth balance and stir until melted and evenly distributed. Serve immediately!
*You can press your tofu like a normal person (i.e. for a while with weights, letting it drain into a sink or a bowl) or you can do what I do when I’m just going to crumble the tofu anyway:
1. Drain off excess liquid from tofu.
2. Place tofu at the short end of a clean terry cloth rag
3. Roll up the tofu!
4. Squeeze the dickens out of it, allowing yourself to crush it a little.
5. Unroll into a bowl or directly into your pan.
Voila! And it already starts the crumbling process, which makes it a great way to press the tofu for this dish.
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11 Comments Add your own
1. Tania | March 21st, 2007 at 3:47 pm
That scramble looks great! I’ve only made it once (just the other week, when I was home on spring break,) and I threw in so many veggies that they outweighed the tofu haha.
I like the idea of throwing frozen peas in there!
2. Anna | March 21st, 2007 at 6:16 pm
Yum. When you say tofu, do you mean silken tofu (like Mori-Nu, the kind that comes in the tetrapak box) or the kind that’s in the refrigerated isle?
3. Lolo | March 21st, 2007 at 8:02 pm
Thanks Tania! I love frozen peas, I probably use them too much. They’re just so convenient!
Anna - I used the refrigerated kind that comes in tubs of water.
4. Lorelei4mc | March 21st, 2007 at 8:04 pm
Love your work, both the foods and the photos.
Mind if I ask what kind of camera you use? Thanks!
5. Lolo | March 21st, 2007 at 8:09 pm
Thank you Lorelei! I got a Canon Rebel XTI recently, but the older photos are taken with either a Sony Cybershot or another smaller sony point-and-shoot.
6. am | March 21st, 2007 at 11:05 pm
looks fantastic! just wondering… could i make this with crumbled tempeh??
7. Regina | March 28th, 2007 at 10:00 pm
Thanks for this great recipe. Lunch always sneaks up on us too. I made this for me and my two year old. We both loved it and ate it all up!
8. Lolo | March 30th, 2007 at 9:02 am
Am - Thanks! I bet you could. It would taste a little different, but I don’t think that’d be a bad thing! Let me know if it works!
Regina - Thanks! I’m so glad you and your little one liked it!
9. andrea! | April 1st, 2007 at 7:41 pm
I made this today! I didn’t have any peas but I put in a bunch of shredded zucchini, and it was delicious!
10. Jing | August 24th, 2007 at 1:10 pm
Looks good, I will try this! What is an earth balance? What can I substitute with that?
11. nancy | May 13th, 2008 at 3:52 pm
What is earth balance and where can I get it or what can I substitute?
It’s a vegan margarine, and it’s sold at a lot of grocery stores, including Whole Foods.
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