Ingredients
Directions
Crumble tofu into a medium bowl. For a finer texture, mash it with a fork. Set it aside.
Heat a large stovetop pan, add mustard seed, and toast for 30–60 seconds. Then add onion, garlic, ginger, and jalapeño. Cook over medium heat, stirring frequently, until the vegetables are soft, about 5 minutes.
Add 1 tablespoon of water to the pan if the vegetables start to stick, then add in the spices. Cook for 1–2 minutes more.
Add tomatoes and 2 tablespoons of water, stirring frequently until the tomatoes break down, about 8 minutes. While the tomatoes are cooking, if you notice tomatoes are drying out add a splash more water to create a thicker saucy consistency.
Add tofu and tamari and cook, stirring frequently until the water has evaporated and the tofu is hot. The consistency should resemble scrambled eggs. If the tofu sticks or dries out, use more water as needed.
Taste and adjust seasonings to your liking. Remove from the heat and stir in the cilantro.
Enjoy!
Chef's Notes
Substitutions
Try green bell pepper in place of jalapeño.
Try tempeh in place of tofu.
Press Your Tofu
If you want the tofu to be firm and crispy when you pan fry or bake it then you’ll want to press the water out of it before you cook it. Wrap the tofu in paper towels or a clean tea towel and set something heavy on top of it, like a cast iron pan or a few heavy books. Let it press for 20 minutes, up to an hour, if possible.
Soy-free
Try crumbled chickpeas in place of tofu.
Companion Recipes
Enjoy with a slice of Alfalfa Sprout-Topped Sweet Potato Avocado Toast.
Dollop with Super Easy (and Tasty!) Mint Chutney.
Use as a filling in Bombay Burritos.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Crumble tofu into a medium bowl. For a finer texture, mash it with a fork. Set it aside.
Heat a large stovetop pan, add mustard seed, and toast for 30–60 seconds. Then add onion, garlic, ginger, and jalapeño. Cook over medium heat, stirring frequently, until the vegetables are soft, about 5 minutes.
Add 1 tablespoon of water to the pan if the vegetables start to stick, then add in the spices. Cook for 1–2 minutes more.
Add tomatoes and 2 tablespoons of water, stirring frequently until the tomatoes break down, about 8 minutes. While the tomatoes are cooking, if you notice tomatoes are drying out add a splash more water to create a thicker saucy consistency.
Add tofu and tamari and cook, stirring frequently until the water has evaporated and the tofu is hot. The consistency should resemble scrambled eggs. If the tofu sticks or dries out, use more water as needed.
Taste and adjust seasonings to your liking. Remove from the heat and stir in the cilantro.
Enjoy!
