Market Recipe: Vegan Tofu Scramble & Chana Masala

Vegan Tofu Scramble/Wraps

By Taruna Ahuja of Yellow as Turmeric

One 14-ounce package firm tofu, drained and cut into 1/2-inch cubes
½ teaspoon cumin seeds
1/2 teaspoon ground turmeric
Salt to taste
1/8 teaspoon ground red chili pepper, optional
2 tablespoons extra-virgin olive oil
½ large red onion
2 fresh green peppers, chopped
1 fresh red pepper, chopped
1/2 cup fresh cilantro, roughly chopped

 
Heat the oil in a large nonstick skillet over medium-high heat. Add the cumin seeds and as soon as they sizzle, add the chopped onion and cook, stirring, until soft, about 1, minute. Add the chopped peppers, ground chili pepper, turmeric, salt, and tofu and cook, stirring occasionally, until the tofu is lightly browned and resembles scrambled eggs, about 5 minutes.

Remove from the heat, add the cilantro and stir to combine. To make wraps, serve on corn tortillas.  

 

Chana Masala

By Taruna Ahuja of Yellow as Turmeric

1 tablespoon olive oil
1 teaspoon cumin seeds
2 to 3 garlic cloves, minced
Two 15- to 16-ounce cans chickpeas, drained and rinsed
1 teaspoon chana masala (spice mix, available in the Indian grocery stores)
1/2 teaspoon turmeric
2 teaspoons grated fresh ginger
1/4 cup fresh cilantro
¼ cup sliced onion
Sliced lemon wedges
Salt to taste

 
Heat the oil in a wide skillet. Add the cumin seeds in the hot oil and as soon as they start sizzling, add the garlic and sauté for 30 seconds. Add the chickpeas, chana masala, turmeric, ginger, salt and about 1/4 cup water. Cook over medium-low heat for 10 minutes, stirring frequently. Garnish with cilantro and sliced onions with wedges of lemon.

Serve with steamed rice or Naan/pita bread.

Photos by Maggie Perkins