This dish is a vegan's delight, and is great for serving breakfast
to a non-vegetarian. It's made with simple ingredients you can
get anywhere, but with a set of spices that really brings the
dish to life.
- Blocks of Tofu (firm or soft, but make sure it has no gelatin!)
- Oil for stir-frying
- A few tomatoes
- bunch of cilantro
- 1 jalapeno pepper
- Powdered Spices, 1/4 to 1 tsp of each
- black salt
- black pepper
- hing (asafetida)
- cumin powder
Drain the tofu well. Cut of the tomatoes into eighths or sixteenths and
finely chop the cilantro. Quarter the jalapeno too.
Heat a little bit of oil in the wok or pan. Roast all the spices in the oil.
Now throw in half of the tomatoes. Crumble the tofu in at this point.
Start stirring. Now throw in the remaining tomatoes, cilantro, and
jalapeno. Stir-fry until it reaches a uniform yellowish color. The black salt
should provide a pungent taste and smell to the dish.
The dish should look pretty colorful. You can serve it with toast,
or as you see fit.
As always, you can experiment with the spices more or less as you see fit.
When you add in the first half of the tomatoes, you can also throw in some
roasted bell peppers, fried potatoes, or whatever other creative vegetable
ideas you may think of.