Spicy Baked Tofu Scramble with Potatoes recipe
All Recipes Breakfast and Brunch Recipes Potatoes
Ingredients
- 2 tablespoons vegetable oil 1 cup chopped red onion 4 fresh curry leaves ¼ teaspoon black mustard seeds ¼ teaspoon fennel seeds ¼ teaspoon cumin seeds ¼ teaspoon salt ⅛ teaspoon ground black pepper ¼ cup chopped jalapeno pepper ¼ cup chopped green bell pepper 5 small golden potatoes, thinly sliced 3 cloves garlic 1 (12 ounce) package extra-firm tofu, drained and rinsed ¼ teaspoon ground turmeric ground black pepper to taste 1 pinch onion powder, or to taste 1 pinch garlic powder, or to taste 1 tablespoon nutritional yeast 1 tablespoon chopped fresh cilantro
Nutrition Info
- 250.1 caloriescarbohydrate: 29 gcholesterol: : -fat: 11.3 gfiber: 4.6 gprotein: 11.3 gsaturatedFat: 1.7 gservingSize: -sodium: 162 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Spicy Baked Tofu Scramble with Potatoes
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Heat a nonstick pan over medium heat. Add oil, onion, curry leaves, mustard seeds, fennel seeds, cumin seeds, salt, and black pepper. Cook for 5 minutes. Add jalapeno and bell pepper and cook for 2 minutes more. Add potatoes and cook for another 10 minutes. Transfer mixture to a large glass casserole dish.
Bake in the preheated oven for 15 minutes.
Meanwhile, combine tofu, turmeric, black pepper, onion powder, and garlic powder in the same nonstick pan over medium heat. Break tofu into scrambled egg consistency and cook for 5 minutes. Add nutritional yeast and cook over low heat for about 1 minute more. Remove from heat and add cilantro.
Remove casserole dish from the oven and add tofu mixture, stir to combine and return to the hot oven.
Continue baking for 10 minutes more. Let rest 5 minutes before serving.