Indian Spiced Tofu Scramble
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Serves 4
Ingredients:
1 tablespoon oil
1/2 teaspoon cumin seeds
2 dried red peppers (see note)
1/2 onion, diced
1 inch piece of ginger, peeled and finely grated
2 cloves garlic, minced
1 medium tomato, chopped
1/4 teaspoon cumin powder
1/4 teaspoon chili powder
1/2 teaspoon turmeric
1/4 teaspoon salt
1 12 oz. block of tofu, drained
1/4 cup cilantro, chopped
Instructions:
Heat a pan over medium high heat. Pour in oil, cumin seeds, and red peppers. Let cook for about 20 seconds, until very fragrant and slightly darkened. Add onions. Cook, stirring occasionally until softened and translucent, about 3-4 minutes.
Add garlic and ginger to pan. Stir for one minute. Add tomato, cumin powder, chili powder, turmeric, and salt. Let cook, stirring occasionally for about 5 minutes, or until the tomatoes look like they pretty broken down, the whole mix will start to look like a mash of vegetables.
Use your hands over the pan to crumble in the tofu; you want nice bite sized pieces. Stir to incorporate. Heat through, approximately 3 minutes. Mix in cilantro, reserving a bit to garnish on the plate. Taste and add more salt if necessary.
Notes
The red peppers don’t make this dish spicy, but bring a nice balance. If you would like it spicier use half of a small green chile, minced, and throw it in when you add the ginger and garlic.
From breadandbrambles.com