Masala Tofu Scramble
YIELD: 2 CUPS (474 ML)
After a late night of partying, it’s
customary in India to hit the streets
and eat spicy egg scramble with
paranthas (stuffed Indian bread). This is
my vegan take on that spicy street
omelette. My mom made it with real
eggs, but as I’ve moved away from
eating eggs, this has become a great
substitute. I’ve converted many a
carnivore with this dish!
1 (14-ounce [397-g]) package extra-firm
organic tofu
1 tablespoon oil