Tofu Scramble in Curry Tomato Sauce

Ingredients

1. 1-2 blocks Moonbeans tofu
2. 2 tbsp extra-virgin olive oil
3. 1 red onion
4. 1 large can of tomatoes (whole tomatoes are best)
5. Curry spices, e.g., ginger, coriander, cumin, cayenne, or a blend (whatever you have on hand)
6. Salt
7. Herbs for garnish - e.g., cilantro, basil, or parsley (optional)
8. Lemon juice or lemon for finishing (optional)

Preparation

1. Remove tofu from packaging and pat dry.
2. Heat a pan over medium-high heat. Add olive oil. Chop the red onion and add it to the pan with a pinch of salt. Cook until the onion is soft, 7-10 minutes.
3. Add spices and toast for 1-2 minutes. If the mixture looks dry, add a bit more olive oil. If things are starting to burn, add a tablespoon or two of water.
4. Add the can of tomatoes. Crush tomatoes with the back of a spoon or a masher. Cook sauce all together for 8-10 minutes.
5. Add tofu by breaking off irregular pieces. Stir into the sauce. Cook for 5 minutes to bring together the flavors.
6. Finishing: add a bit more olive oil and any herbs for garnish. Squeeze some lemon over the top.

Additions

• Make it even more authentically Indian by adding cream, and using ghee instead of olive oil.

Adapted from Bon Appetit