A Reforming Perfectionist
Staff member
11 Oct 2012
Local time
3:34 PM
A Pom in NSW, Aus
Cookbook no 4 challenge - Vegan Tofu Scramble
This was another first time recipe from a book (Vegan Richa's Indian Kitchen) we have used once or twice before. Luckily the list of ingredients is not as daunting to us as it would be to most. However we failed to find any Indian black salt, so omitted it. Everything else we had. Most of it are spices. The recipe mostly consists of tofu, red onion and red pepper.

2 tsp refined coconut oil
1/2 tsp black mustard seeds
10 curry leaves, chopped or shredded
1 pinch asafoetida
2 cloves garlic, crushed
1 small red onion, finely chopped
1/2 red pepper, finely diced
2 tbsp shredded coconut
1/4 tsp smoked paprika
1/2 tsp ground turmeric
1/4 tsp red pepper flakes
1/4 tsp cayenne pepper
1/2 tsp fine sea salt
1/8 tsp Indian black salt
500g firm tofu, drained and diced
1 tsp lemon juice

  1. Heat the oil in a frying pan and add the black mustard seeds when hot.
  2. Allow them to start to pop before adding the curry leaves and fry for 1 minute before adding the asafoetida and crushed garlic.
  3. Stir well, then add the onion and red pepper and cook for around 5 minutes until the onion is translucent and cooked through.
  4. Add the shredded coconut, smoked paprika, turmeric, red pepper flakes, cayenne pepper, sea salt and Indian Black salt and mix well. Reduce the heat to prevent burning.
  5. Add the tofu, mix well and cover to cook for just around 10 minutes, stirring regularly.
  6. Taste and season as needed. Add the lemon juice and allow to stand for a few minutes before serving.
What we thought of it.
This is a difficult one. We have a tofu scramble that we have been using for years (almost decades) that we love, so changing to another one even if it was just to try it out seemed strange and we were not convinced about some of the combinations with this tofu scramble. It smelled really nice but oddly the first day, whilst we ate it, we didn't love it. The recipe calls to allow the tofu scramble to stand for a few minutes to allow the flavours to develop. Well they had plenty of time that first day to develop and they didn't. And we didn't really like it. In fact, if there had not have been some left over that needed eating, I think we would have written the recipe off completely. But the following day, we had the same Black eyed bean pancakes and whilst some of the stuffing was smashed avocado, we also tried to use up our tofu scramble, so reheated it slowly in the pan. We couldn't actually believe the difference leaving for 24hours had made. It was so much nicer we could not tell it was the same dish! Weird but we may well actually try it again some time as a result.

Last edited:
Top Bottom