Indian-Spiced Tofu Breakfast Bowl
From: Ian Seddon's Cookbook
🥘 Ingredients
- super-firm tofu 8 oz
- extra virgin olive oil or avocado oil 4 tsp
- kosher salt 1 tsp
- nutritional yeast 1 ½ tsp
- garam masala ¾ tsp
- ground cumin ½ tsp
- Scant ground turmeric ¼ tsp
- Scant Indian red chili powder ¼ tsp
- Freshly
- Cooked white rice to serve 2
- A few spoons of creamy
- Indian achaar or chutney of choice
- cilantro leaves and tender stems 1 handful
If you don’t have leftover rice or ready-to-heat rice, start the recipe by cooking 10 tbsp dry rice. See Cooked White Rice for instructions. Not into rice for breakfast? Serve the tofu over buttered toast or avocado toast. You could also use harissa sauce. Or skip entirely and serve with sauerkraut or homemade Pickled Onions. Not a fan of cilantro? Simply omit. Storage: Store the tofu, rice, and all toppings separately in airtight containers in the fridge for up to 4 days. For the best texture, reheat the tofu in a nonstick pan over medium heat with a touch of oil for a few minutes, until warmed through and a bit crispy again. Reheat your rice, then assemble as listed in the last step right before serving.
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1Gather: super-firm tofu , extra virgin olive oil or avocado oil , kosher salt . For the spice blend: nutritional yeast , garam masala , ground cumin , Scant ground turmeric , Scant Indian red chili powder , Freshly cracked black pepper to taste. For the for serving:: Cooked white rice to serve , A few spoons of creamy , Indian achaar or chutney of choice , cilantro leaves and tender stems .
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2Prep the tofu. Wrap the tofu in a thin dish towel and gently squeeze with your hands to remove some water, but don’t squish it. Using the large holes of a box grater, grate the tofu. If small pieces break off, slice them very thinly.
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3Cook the tofu. In a medium nonstick frying pan, heat 1 tbsp oil over medium-high heat. Once shimmering, add the grated tofu and toss to coat it in the oil. Season with the kosher salt. It will be a little crowded now but that’s okay.
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4Cook undisturbed for 2 minutes , then stir. Cook, stirring every 2 minutes, until the tofu is golden brown in some spots, a total of about 8 minutes. Meanwhile, stir together the ingredients for the Spice Blend and reheat your rice.
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5To the tofu, add in the remaining 1 tsp of oil and the spices, and toss to coat, stirring constantly, about 45 seconds, until the tofu is well coated and the spices are very aromatic. Take off the heat.
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6Assemble. Plate the Indian-spiced tofu over cooked rice and top with a few dollops of yogurt and a spoon or two of achaar, if using. Garnish with chopped cilantro, if desired.