クリシュナさんとお母さん

Indian-Style Scrambled Tofu and Asparagus

This recipe was written by Priya Krishna, a journalist at the New York Times. Krishna and I are both Indian-Texans, which compelled me to buy her book. Krishna wrote this book for her mom (both pictured to the right, with her book on the side), so I decided to make this for my mom, too. Tofu isn’t eaten much in India, so the recipe is not authentic. But the flavor is Indian-style, and it’s delicious!

Ingredients:   Serves 2

  • 1 tablespoon Olive Oil
  • 2 teaspoon Cumin Seeds
  • 1/2 teaspoon Turmeric
  • 250g chopped Asparagus
  • 1 teaspoon Salt
  • 1 Chili pepper, chopped
  • 400g crumbled Tofu
  • Lemon juice of half a lemon
  • 2 tablespoon Masala (if available)

 

Recipe:

  1. In medium heat, warm the oil. When the oil becomes warm, add cumin. When the cumin is brown, stop the heat.
  2. Add turmeric, then add asparagus, salt, and chili pepper.
  3. Cover the pot, and for ~6 minutes cook it on low heat.
  4. Add crumbled tofu and mix. Uncover the pot, and cook on medium heat for ~3 minutes.
  5. Turn off heat. Add lemon juice, salt, and masala.

Reference
Krishna, Priya. “Tofu Green Bean Breakfast Scramble.” Recipe. Indian(-ish). New York: Houghton Mifflin Harcourt, 2019. 75. Print.
Indian-Style Scrambled Tofu and Asparagus Recipe

 

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