Indian Tofu Scramble
with Burst Tomatoes
Start your day off strong with this high-protein scramble. The warm Indian spice blends of garam masala and Madras curry powder add depth to tender roasted potatoes, juicy tomatoes, and leafy spinach. A drizzle of yogurt and sprinkling of cashews take this breakfast to the next level.
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INGREDIENTS
- 1 russet potato, cut into 1/2-inch cubes
- 1 tsp cumin seeds
- 1 tsp Madras curry powder
- 1 tsp garam masala
- 2 tsp ground turmeric
- 1 red onion, peeled and thinly sliced
- 1 Roma tomato, diced
- 10 oz organic extra firm tofu, patted dry and crumbled
- 1/4 cup cilantro chutney
- 1/2 cup cashews
- 2 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- For full ingredient list, see Nutrition.
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INSTRUCTIONS
Preheat oven to 425°F. Add potatoes, 1 tbsp olive oil, and a pinch of salt and pepper to baking sheet and toss. Roast until potatoes are tender, 20 to 25 minutes. Heat 1 tbsp olive oil in large nonstick skillet over medium heat. Add cumin, curry powder, garam masala, turmeric, onion, and a pinch of salt and pepper and cook until fragrant, 1 to 2 minutes.
Add tomato and tofu to skillet with aromatics and stir to coat. Cook until onion is browned and tofu is warmed through, 4 to 5 minutes. Divide roasted potatoes and Indian tofu scramble with burst tomatoes between 4 bowls. Drizzle with cilantro chutney and sprinkle with cashews.
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General Tso’s Tofu with Quinoa & Steamed Broccoli
Halloumi Tofu Bowls with Cucumber Tomato Salad & Tahini Amba Dressing
