Masala Tofu Scramble

• annokset: 2 cups

Ainekset

1 (14-ounce [397-g]) package extra-firm organic tofu

1 tablespoon oil

1 teaspoon cumin seeds

½ small white or red onion, peeled and minced (1/3 cup [50 g])

1 (1/2-inch [13-mm]) piece ginger root, peeled and grated or minced

1-2 green Thai, serrano, or cayenne chiles, stems removed, chopped

1/2 teaspoon turmeric powder

1/2 teaspoon red chile powder or cayenne

1/2 teaspoon coarse sea salt

1/2 teaspoon black salt (kala namak)

1/4 cup (4 g) fresh cilantro, minced

Ohjeet

Crumble the tofu with your hands and set it aside.

In a heavy, flat pan, heat the oil over medium-high heat.

Add the cumin and cook until the seeds sizzle, about 30 seconds.

Add the onion, ginger root, chiles, and turmeric. Cook and brown for 1 to 2 minutes, stirring to prevent sticking.

Add the tofu and mix well to ensure that the entire mixture turns yellow from the turmeric.

Add the red chile powder, sea salt, black salt (kala namak), and cilantro. Mix well.

Serve with toast or rolled in a warm roti or parantha wrap.

Note: Black salt works great in this dish because it has a slight sulfuric odor and tastes of eggs. A little goes a long way, so use it sparingly.

Muistiinpanot

This is my egn take on that spicy street omelette. My mom made it with real eggs, but as I've moved away from eating eggs, this has become a great substitute. I've converted many a carnivore with this dish! After a late night of partying, its customary in India to hit the streets and eat spicy egg scramble with paranthas (stuffed Indian bread).