Indian Tofu Scramble

Ingredients

• 300 g extra firm tofu
• 1 small tomato diced
• 1 small white onion diced
• ¾ cup mixed bell peppers diced
• 1 green chilli diced (optional)
• 2 garlic cloves minced
• 2 tsp oil
• ½ tsp cumin seeds
• ½ tsp turmeric
• ¾-1 tsp Kashmiri chilli powder
• 1 tsp ground cumin
• ½ tsp garam masala
• ½ tsp ground black pepper
• ¾ tsp Salt + more to taste
• 2 tbsp coriander leaves
• ½ Lemon Juice
• Sourdough bread
• Smashed avocado
• Cherry tomatoes

Directions

1. Break the tofu into small to medium-sized chunks, resembling scrambled eggs.
2. Heat oil over medium heat in a pan. Add cumin seeds and allow them to splutter.
3. Add the onion, green chilli (if using), and garlic. Sauté until light brown, about 3-4 minutes.
4. Add the tomatoes, cumin, turmeric, chilli powder, salt, and black pepper. Combine and cook for 8-10 minutes until the masala comes together well. If needed, add a splash of water to cook.
5. Now add the bell peppers and tofu. Combine and cook for 7-8 minutes.
6. Sprinkle garam masala, add juice of lemon, and stir. Finish with a garnish of chopped coriander leaves.
7. For serving, coat the slice of sourdough bread with butter and toast until golden brown in a pan. Spread a generous layer of mashed avocado, then add the flavourful tofu scramble on top.
8. Serve alongside cherry tomatoes and a glass of Barefoot Moscato.