Hot and spicy curried tofu scramble [Vegan]

Jaymi's Notes:
I love tofu, and love a good curry. This recipe highlights those two things without much distraction from noodles or vegetables as is usually the case. I'm picky about how I like my tofu, and crumbled is not my preference, so I sliced it for this recipe instead of crumbling it as called for. I laid the slices across the onions in the frying pan and scooping the mix over and around it to let the tofu soak up the seasonings. Then put the spinach on top of that, let it wilt, and the whole thing came out of the frying pan in layers.

What's great about this recipe is it is flexible in how you want it -- crumbled, cubed, sliced... it doesn't matter. It is also flexible in how spicy you want it. Just watch out because a few red pepper flakes go a long way with tofu, which absorbs whatever spices it is flavored with. My version came out quite a bit hotter than expected, but still delicious.

More on The Cooking Project.

© Jaymi Heimbuch
Kelly's Recipe:
Jules Clancy, author of the website Stonesoup, cooks all of her meals using only five ingredients, not counting salt, pepper and olive oil. The recipes are clever in their simplicity and every one I've tried has tasted great. She split this recipe into two, giving the spice mix a separate recipe and fulfilling her mandate, but I've listed them all as one recipe here.I've cooked tofu lots of ways, but for some reason I've never scrambled it before. I quite liked it. This was quite spicy, so you might want to cut back on the chili flakes if you don't want it too hot. The lemon juice is an important element here, it really ties the whole thing together. This took about ten minutes to make and we had it as a quick lunch, but it would be a great mid-week light dinner recipe as well.

Adapted from the website stonesoup.

© Jaymi Heimbuch
Curried Tofu Scramble

1 onion, peeled & chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried chilli flakes
1 teaspoon fennel seeds
1 teaspoon ground turmeric
12oz firm tofu
1 bag washed baby spinach leaves
big squeeze lemon juice

1. Heat a few tablespoons of olive oil in a large frying pan. Add onion and cook, covered over a medium high heat stiring frequently until the onion is soft and translucent but not browned.

2. Add curry powder and stir fry for about 30 seconds or until it smells divine. Crumble the tofu with your hands and add to the pan. Stir well then cover and cook for a few minutes - you just want to warm the tofu through.

3. Add spinach and stir until spinach has just started to wilt. Season generously with sea salt, pepper and a big squeeze of lemon juice.

© Jaymi Heimbuch

Tags: Recipes | The Cooking Project | Vegan | Weekday Vegetarian

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