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1 package - silken firm
1/2 - red onion, minced
1 tbsp - ginger, grated
1 cup - chopped
(you can substitute with veggies like red or green peppers, scallions, broccoli)
1/2 cup - chopped
1/2 tsp -
1 - ripe red chilli, chopped (use 2
if you don't have the red)
1 tsp - cumin
1 tbsp -
2 tbsp - coriander leaves, chopped
How to Make Tofu Scramble
Heat the canola oil in a saucepan.
Add the cumin seeds and when they crackle, add the onions.
Saute the onions for a few minutes until they start to brown.
Add the ginger and stir it in.
Add the turmeric and chilli and stir in.
Add the mushrooms and cabbage and cook until they are fairly tender with a slight bite to them.
Now add the silken firm tofu, crumbled into small pieces, and stir to mix with the spices and vegetables.
Add salt to taste, then take off the heat, garnish with coriander, spritz with some lemon juice, and serve hot.
Recipe courtesy: Holy Cow Vegan
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.