Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Crumbled tofu cooked like Indian scrambled eggs with cumin, turmeric, tomato, peas and spinach.
Equipment: Large frying pan
Measures and names
Ingredients
- 400 g firm tofu, drained and patted dry
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 1 green chilli, finely chopped
- ½ tsp ground turmeric
- 1 tsp garam masala
- 2 tomatoes, chopped
- 100 g frozen peas
- 100 g baby spinach
- 1 small handful of fresh coriander (cilantro), chopped
- Salt
- Lemon wedges, to serve
Method
- Heat the oil in a large frying pan over a medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
- Add the onion and cook for 4 minutes until soft, then stir in the garlic, ginger and chilli for 1 minute.
- Add the turmeric, garam masala and tomatoes and cook for 2–3 minutes until the tomatoes break down.
- Crumble the tofu into the pan with your hands, add the peas and a pinch of salt, and cook for 4 minutes, stirring now and then.
- Stir in the spinach until it wilts, scatter over the coriander and serve with lemon wedges.
Swaps and tips
Squeeze the tofu in a clean tea towel before crumbling so it soaks up the spices rather than turning watery. A pinch of black salt (kala namak) gives an eggy taste if you have it. Frozen peas go in straight from the freezer.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 34 g | 18 g | 9 g | 23 g | 417 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
