Moosewood: Indian Tofu Scramble

[Guest guest]

I posted the recipe for the Oriental scramble from this book a couple

of weeks ago. Here's another unusual tofu scramble.

Ellen

 

* Exported from MasterCook Mac *

 

Indian Tofu Scramble

 

Recipe By : Moosewood Restaurant New Classics, page 44

Serving Size : 3 Preparation Time :0:00

Categories : Breakfast and Brunch * checked

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons vegetable oil

1 medium onion -- coarsely chopped

- (about 1 cup)

3 garlic cloves -- minced or pressed

2 tablespoons minced fresh ginger root

1 cup chopped red bell pepper

1/2 teaspoon turmeric

1 1/2 teaspoons curry powder -- (1 1/2 to 2 1/2)

1 teaspoon salt -- more to taste

16 ounces soft tofu -- pressed *

3 cups rinsed- stemmed and chopped fresh spinach

2 cups cooked white or brown basmati rice

- or 6 chapatis

 

* Sandwich the tofu between two plates and rest a heavy weight on the

top plate. Press for about 15 minutes; then drain the expressed

liquid from the plate.

 

Flavored with curry spices and brightened with yellow turmeric, this

scramble is good on rice or wrapped in a soft flatbread. You can use

up to 2 tablespoons curry paste to replace the curry powder in the

recipe. Look for curry paste in the imported foods section of your

supermarket. Curry pastes vary wildly in hotness, So add judiciously.

The Jalpur brand has no preservatives or artificial ingredients.

 

Commercially made chapatis are available in the frozen food section

of health food stores and specialty food shops. If you use them, wrap

them in aluminum foil and warm them in a 3000 oven just as you begin

to cook the scramble.

 

Serves 3

Total time: about 40 minutes

 

 

In a wok or heavy skillet on medium heat, warm the oil. Saute the

onions for 5 minutes until softened. Add the garlic, ginger, bell

peppers, turmeric, curry powder or paste, and salt and saute for 3 or

4 minutes, adding a little water if the vegetables stick to the pan.

 

Crumble the pressed tofu into the vegetables and stir gently until

well mixed. Cook the tofu and vegetables for 4 to 5 minutes without

stir- ring. Gently turn over the scramble and cook for another 2 to 3

minutes. place the chopped spinach on top of the scramble, cover, and

steam for 1 to 2 minutes, until the spinach leaves are limp but still

bright green. Remove the lid and turn off the heat.

 

Serve the scramble on rice or rolled up in warm chapatis.

 

PER 15-OUNCE SERVING: 389 CALORIES, 14.6 G PROTEIN, 15.5 G FAT, 50.2

G CARBOHYDRATES, 3.4 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL. 823

MG SODIUM. 3.1 G TOTAL DIETARY FIBER

 

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 117 Calories; 9g Fat (69%

calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol;

714mg Sodium

Food Exchanges: 1 1/2 Vegetable; 2 Fat

 

 

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