Indian Tofu Scramble
with Burst Tomatoes
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- 8 oz Yukon Gold potatoes, halved
- 1 tsp cumin seeds
- 1 tsp curry powder
- 1 tsp garam masala
- 2 tsp ground turmeric
- 4 oz grape tomatoes
- 1 shallot, peeled and thinly sliced
- 10 oz organic extra firm tofu, patted dry and crumbled
- 2 oz teen spinach
- 2.5 oz Forager Project® Organic Dairy-free Cashewmilk Yogurt
- 1/2 cup cashews, chopped
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Preheat the oven to 425°F. Add potatoes, 1 tbsp olive oil, and a pinch of salt and pepper to a baking sheet and toss. Roast until potatoes are tender, 20 to 25 minutes. Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add cumin, curry powder, garam masala, ground turmeric, tomatoes, shallot, and a pinch of salt and pepper and cook until fragrant, 1 to 2 minutes.
Add tofu to the skillet and stir to coat. Cook until tomatoes are ready to burst and tofu is warmed through, 4 to 5 minutes. Add spinach and stir until wilted, 3 to 4 minutes. Divide the roasted potatoes and Indian tofu scramble with burst tomatoes between 4 bowls. Drizzle with yogurt and sprinkle with cashews.