Tandoor Tofu Scramble

Tandoor Tofu Scramble

This tofu dish is a protein power house that leaves no room for blandness sometimes associated with unfortunate tofu cooking 🙂 One of the best ways to enjoy tofu is to break it down to crumbles, season it well with spices and combine it with more textures and fresh elements. Crumbling increases the surface area so that all that yummy seasoning is well infused into the tofu. I used a spice blend called tandoor from spicemode. It is a wonderful blend using paprika, cumin, clove and cardamom and it has that signature spicemode freshness and fragrance that I came to love. The dish came out with great flavor, warmth and depth. The lightly cooked vegetables and kale enhance the taste and texture while bringing in freshness, and the beans add to the power and fiber of the dish. This is a new family favorite and it works so incredibly well in tacos! The recipe is below, following a sort recipe video:

#vegan #plantbased #tofu #protein #spicy #tandoor #tacos

Tandoor Tofu Scramble
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Vegan
Serves: 4 servings
Ingredients
Tandoor Tofu Scramble
  • 8oz (227g) super firm tofu
  • 2 tablespoons olive oil
  • ½ red onion, chopped
  • 1 garlic clove, minced
  • 1 red bell pepper, chopped
  • 3 green onions, cut into large chunks
  • 1 tablespoon tandoor spice blend
  • 2 tablespoons tomato paste
  • 1 can kidney beans (15.5 oz, 439g)
  • 2 large kale leaves, destemmed and chopped coarsely
Tacos
  • Soft shell corn tortillas
  • 1 handfull of arugula
  • 2 cups red cabbage, sliced or shredded
  • ½ red onion sliced
  • 1 avocado, mashed with salt
  • Red pepper flakes, as needed
Instructions
  1. Crumble the tofu and set aside
  2. In a large sauteing pan over medium high heat, add the olive oil, red onion, garlic, green onions and the tandoor spice. Cook for 1 minutes and add tomato paste, tofu crumbles and kidney beans. Stir well and cook for 2 more minutes. Add the kale and cook for 1 more minute.
Assembling tacos
  1. Warm up the tortillas in a pan or directly over fire. Add arugulas, the tandoori tofu scramble, red cabbage, red onion, and avocado. Sprinkle with salt and red pepper flakes as needed

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