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Indian Tofu Scramble with Burst Tomatoes
4 Serving Breakfast

Indian Tofu Scramble

with Burst Tomatoes

Start your day off strong with this high-protein scramble. Warm Indian spice blends, garam masala and Madras curry powder, add depth to, tender roasted potatoes, juicy tomato, and leafy spinach. A drizzle of yogurt and sprinkling of cashews take this breakfast to the next level.

Tags: Gluten-Free High-Protein <600 Calories Chef's Choice Low Sodium
SERVINGS
PREP & COOK TIME
25 min
CALORIES
270
FAT
11g
CARBOHYDRATES
29g
PROTEIN
17g

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INGREDIENTS

  1. 1 russet potato, cut into 1/2-inch cubes
  2. 1 tsp cumin seeds
  3. 1 tsp Madras curry powder
  4. 1 tsp garam masala
  5. 2 tsp ground turmeric
  6. 1 red onion, peeled and thinly sliced
  7. 1 Roma tomato, diced
  8. 10 oz organic extra firm tofu, patted dry and crumbled
  9. 1/4 cup cilantro chutney
  10. 1/2 cup cashews
  11. 2 tbsp olive oil*
  12. Salt*
  13. Pepper*
Allergens: soy, tree nuts (cashew)
Tools: Baking sheet, Large nonstick skillet
SERVINGS
PREP & COOK TIME
25 min
CALORIES
270
FAT
11g
CARBOHYDRATES
29g
PROTEIN
17g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the potatoes and cook the aromatics

Preheat oven to 425°F. Add potatoes, 1 tbsp olive oil, and a pinch of salt and pepper to baking sheet and toss. Roast until potatoes are tender, 20 to 25 minutes. Heat 1 tbsp olive oil in large nonstick skillet over medium heat. Add cumin, curry powder, garam masala, turmeric, onion, and a pinch of salt and pepper and cook until fragrant, 1 to 2 minutes.

2
Make the tofu scramble and serve

Add tomato and tofu to skillet with aromatics and stir to coat. Cook until onion is browned and tofu is warmed through, 4 to 5 minutes. Divide roasted potatoes and Indian tofu scramble with burst tomatoes between 4 bowls. Drizzle with cilantro chutney and sprinkle with cashews.

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