Tofu scramble with an Indian spin! This vegan and gluten-free dish is flavorful and a great source of protein. Whip it up in less than 20 minutes with minimal effort and ingredients. Customize as per your liking and serve it as either a side dish with roti/paratha or for breakfast with toast and avocado!!!
Ingredients
- 8oz Tofu, firm or extra firm
- 1 medium onion, finely chopped
- 1 small red bell pepper, diced
- ½ cup frozen corn, rinsed
- 1 medium tomato, finely chopped
- ½" ginger, minced
- 1 green chili, finely chopped
- ½ teaspoon cumin seeds
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- 2 tablespoons oil - I used olive oil
- ¼ cup cilantro or coriander leaves, finely chopped
- Salt as per taste
Instructions
Instant Pot
- Drain, rinse, and crumble the tofu. Keep it aside.
- Turn Instant Pot to Sauté mode. Once it displays HOT, add oil followed by cumin seeds and let them sizzle for a few seconds.
- Now add minced ginger and green chilies. Stir till it turns a shade darker, about 30 seconds.
- Next, add onions. Sauté for about 3-4 minutes or until translucent.
- Add red bell pepper and corn; cook, stirring often, about 2-3 minutes.
- Stir in the tomatoes and cook till it turns soft and tender.
- Sprinkle all the dry spices - salt, red chili powder, turmeric, and cumin powder. Give it a good stir and cook for another 2-3 minutes.
- Finally, stir in the crumbled tofu and about ¼ cup of water (to prevent the burn message). Deglaze the pot to loosen any bits and pieces stuck at the bottom.
- Close the lid with the vent in the sealing position.
- Cancel Sauté mode. Change the setting to Pressure Cook or Manual mode at High Pressure for 2 minutes.
- Once the Instant Pot beeps, release the pressure immediately. Stir in garam masala and adjust the seasonings if needed
- Turn on the Sauté mode again at Low. Sauté for 2-3 minutes to get rid of the excess liquid.
- Garnish with cilantro. Serve with flatbread or toast and avocado and enjoy!!!
Stovetop
- Drain, rinse and crumble the tofu. Keep it aside.
- Heat oil in a pan over medium heat. Add cumin seeds and let them crackle.
- Now add minced ginger and green chilies. Stir till it turns a shade darker, about 30 seconds.
- Next, add onions. Sauté for about 3-4 minutes or until translucent.
- Add red bell pepper; cook, stirring often, about 2-3 minutes. Then add corn and sauté for a couple of minutes.
- Stir in the tomatoes and cook till it turns soft and tender.
- Sprinkle all the dry spices - salt, red chili powder, turmeric, cumin powder, and garam masala. Give it a good stir and cook until the oil leaves the side.
- Finally, stir in the crumbled tofu. Cook on medium-low for another 4-5 minutes stirring occasionally.
- Garnish with cilantro. Serve with flatbread or toast and avocado and enjoy!
Recipe Notes
- If you like your scramble a little broth-y, then you can simply serve it as is after releasing the pressure. No need to simmer off the excess liquid.
- Use firm or extra firm tofu for best results.
- Feel free to add veggies of your choice or omit them completely. Other good additions can be broccoli, green peas, carrots, etc.
- Leftovers stay fresh in the refrigerator for 2-3 days.
