Tofu Scramble
1 package firm tofu
1 tablespoon oil
1 teaspoon cumin seeds
1/2 small white or red onion, minced
1 (1/2-inch) piece ginger, minced or grated
1-4 green Thai or serrano chiles, stems removed and thinly sliced
1/2 teaspoon turmeric powder
1/2 teaspoon red chile powder
1/2 teaspoon salt
1/2 teaspoon kala namak or black salt
1/4 cup fresh cilantro, mince
- Crumble the tofu with your hands and set it aside. If it is firm, there is no need to drain it.
- In a heavy pan, heat the oil over medium-high heat.
- Add the cumin and cook until the seeds sizzle, about 30 seconds.
- Add the onion, ginger, chiles, and turmeric. Cook and brown for 2 minutes, stirring to prevent sticking.
- Add the tofu and stir until all the tofu is coated with turmeric.
- Add the red chile, salt, kala namak, and the cilantro. Stir and serve with toast or rolled up in a warm roti or paratha.
Indian Omelette
1 egg + 1 egg white (or two full eggs)
1 teaspoon milk (dairy or alternative)
1/2 small yellow or red onion, minced
1 teaspoon grated ginger
2 – 3 green Thai chiles, stems removed and thinly sliced
1/2 teaspoon cumin seeds
1/4 teaspoon red chile powder or cayenne
1/4 teaspoon turmeric powder
1/4 teaspoon salt
1 tablespoon minced cilantro
2 teaspoons vegetable oil
- Beat the egg lightly with a work. Stir in all of the other ingredients (except the oil). Add any ingredients you want – chopped kale, grated carrots, or even chia seeds.
- Add the oil to a small frying pan and heat over medium-low heat.
- Once hot, add the egg mixture. Cook for 2 minutes on each side until cooked through. Serve immediately with toast, a paratha, or a roti with butter and achaar or mint chutney on the side.
Anupy Singla is co-Founder, Indian As Apple Pie (the teeny tiny company with a big heart)
www.indianASapplepie.com, Check out her Blog for recipes
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