CURRY AND TURMERIC SEASONED TOFU SCRAMBLE
This quick and simple tofu scramble recipe will have you wondering why you never enjoyed tofu before, I know I sure didn't. With a dash of curry powder (optional) to give it that yellow egg like color along with the turmeric, the curry gives it that hint of Caribbean flavor I grew up loving.
-Prep Time : 5 min
-Cook Time : 5 min
-Total Time : 10 min
(1/2) Block Firm Tofu
Pink Sea Salt
Medium Frying Pan
“If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music." -- will.i.am
Gather the ingredients and utensils.
Cut tofu into 3 equal segments and lay flat across cutting board.
Sprinkle a thin even layer of sea salt across the top of tofu.
Spread a sheet of paper towel across the tofu horizontally and GENTLY press on tofu to release excess water. Repeat this step 2x.
Place frying pan on stove. Tip enough almond oil to lightly coat bottom of pan under medium heat.
Once oil is hot place tofu in frying pan. With the potato masher, mash tofu into desired chunks and spread evenly across pan. Stir in pan until water evaporates from tofu.
Once evaporated, add black pepper, curry power and turmeric. Mix well. Add ground ginger, garlic powder and basil. Mix well.
Top off with fresh parsley or cilantro.
Serve and enjoy!
Check out the video below to see step by step how this recipe was created.