Indian Tofu Scramble
roasted potato, burst tomato, cilantro chutney
Start your day strong with this breakfast scramble. Tofu packs the protein, a rich blend of aromatics bring the flavor, and the whole dish is less than 600 calories.
Nutrition (per serving)
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INGREDIENTS
- 1 russet potato, cut into 1/2-inch cubes
- 1 tbsp Madras curry powder
- 1 tbsp ground cumin
- 1 tbsp ground turmeric
- 1 Roma tomato, diced
- 1 red onion, peeled and thinly sliced
- 10 oz organic extra firm tofu, patted dry and crumbled
- 1/4 cup cilantro chutney
- 1/2 cup cashews
- 2 tbsp olive oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Add potatoes, 1 tbsp olive oil, and a pinch of salt and pepper to baking sheet and toss. Roast until potatoes are tender, 20 to 25 minutes.
Heat 1 tbsp olive oil in large nonstick skillet over medium heat. Add cumin, curry powder, turmeric, and a pinch of salt and pepper and cook until fragrant, 30 seconds to 1 minute. Add tomato, onion, and tofu to skillet with aromatics and stir to coat. Cook until onion is browned and tofu is warmed through, 4 to 5 minutes. Divide roasted potatoes and Indian tofu scramble with burst tomatoes between bowls. Drizzle with cilantro chutney and sprinkle with cashews.
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