Impromptu dinner parties are the best.
My friend Jessica stopped over to share a bottle of wine and dinner. She’s pretty brave, as I was trying a new recipe.
How I’ve never made a tofu scramble before, I do not know. What I do know is that I’ll be doing these a lot more in the future! Much like scrambled eggs, you can throw basically anything into them.
My first scramble had a decidedly Indian flare (surprise, surprise… it’s a little bit of an obsession).
Garam masala with sauteed onion, fennel, and garlic were my starting points and I amped it fom there.
Red pepper flakes, turmeric, cumin, paprika… I’m hoping I remember it all! Despite all of the spices,
for once I didn’t add so much that brave Jessica’s mouth caught fire.
It turned out really well! I loved the Indian flavors and the texture of the scrambled tofu against the crunch of the fennel.
She was an awesome guest and brought over some Whole Foods mango-pineapple salsa (if you haven’t had it, I highly recommend!), as well as dessert!
Red cherries and American Grafrutti Coconut-Chocolate balls!
Side note: American Gra-frutti is a great local gluten-free bakery with items that can be found at Whole Foods. Try out their pimento cheese too – and my mini-review here!
The wine we shared was a 2008 Bodegas Ateca Garnacha “Atteca“ from Calatayud, Spain.
It was a great bottle, especially after it had a few minutes to open up. Very drinkable, even with the spicier food. The long finish was especially pleasing and I loved how the rich, berry flavor stood out when paired with the cherries for dessert.
Indian-Inspired Tofu Scramble
- 1/2 T EVOO
- 1/2 red onion, thinly sliced
- 1/2 medium fennel bulb, thinly sliced
- 2 cloves garlic, minced
- 2 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp red pepper flakes
- 1/4 tsp coriander
- 1 (14 oz) package extra firm tofu
- 1/4 C cilantro
- S+P, to taste
Remove from the heat and stir in cilantro.
Plate and enjoy!
Makes: 2 mains or 4 sides.
What’s your favorite scramble?