Tofu Scramble + Garam Masala Pan Sauce
The amazing folks at @ourplace sent me their Always Pan 2.0 and this thing is so fun!! It’s genuinely non-stick and everything cooks up brilliantly. The pan has so many functions with a self-basting lid, mounted beachwood spatula, and steamer basket. The best part is that the pans are clean and free of some of the most common toxic chemicals found in many pans. I’ll be using this one for a life time
Ingredients
Directions
- 1
Heat your pan over medium heat and allow to warm 3-4 mins. Add 2 tbsp olive oil along with the crumbled tofu, black salt, one small pinch regular salt, turmeric, and black pepper to taste. Mix together until all tofu is yellow colored. Cook down until the tofu develops crispy edges, about 6-8 mins.
- 2
Remove tofu from the pan and wipe pan clean. Add another 2 tbsp olive oil with the shallot, zucchini, garlic, ginger, cumin, garam masala, one large pinch of salt, & black pepper to taste and cook down 2 mins.
- 3
Add tomato paste, stir in, cook down 2-3 mins.
- 4
Pour in broth, vegan yogurt, and lime juice. Cook down another 2-3 mins, until the sauce thickens slightly.
- 5
Serve scramble w/ sauce, spring onion, cilantro, and toast.
