This is inspired by The East-Western, a scrambled tofu dish at Zada Jane’s Corner Cafe that includes Indian curry, peas and caramelized onions.
- 2 tablespoons grapeseed oil (or oil of choice)
- 1/4 yellow onion, diced
- 2 celery stalks
- 2 teaspoons curry powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- pepper to taste
- 1 block of super firm organic tofu, crumbled
- 1/2 cup vegetable stock (I used low sodium so adjust salt accordingly if you don’t)
- 1/2 cup nondairy milk (unsweetened, no vanilla flavoring, just plain)
- juice of 1 lime
- 1 teaspoon soy sauce or liquid aminos
- 1/2 cup frozen peas
Warm oil in a large skillet over medium heat. Add onion and celery and saute until onion softens. Add spices, salt and pepper. Add crumbled tofu, vegetable stock, nondairy milk, lime, soy sauce and peas. Reduce heat and simmer for about 15 minutes. If it looks like it’s drying up, you can add more vegetable stock to keep it most.
The lime is so important in this. When I tried it halfway through I was disappointed in the blandness so I added the lime to see if it would kick it up a bit. The citrus really brings out all the other flavors.
I served mine with Ezekiel toast and roast root vegetables (beets, parsnips and carrots). I LOVE this scramble. It makes a lot so I’ve been eating it as a side all week.