Spicy Tofu Scramble With Tomato and Ginger

Ingredients

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  1 block or 455g

• Butter

  Unsalted

  4 tbsp or 57g

• Wheat flour

  White, all-purpose, enriched, bleached

  1 tbsp or 8g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Salt

  Table

  ½ tsp or 3g

• Ginger root

  Raw

  1 tbsp or 6g

• Coriander leaf

  Spices, dried

  1 tbsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

Directions

1. Squeeze the drained firm tofu in a colander over the sink or a bowl to expel as much water as possible, allowing it to break apart slightly.
2. Melt half of the unsalted butter in a large skillet over medium-high heat. Add the flour and cook, stirring often, until lightly toasted, about 2 minutes. Add the chopped red onion and salt, cooking until the onion is softened and golden brown, about 7-9 minutes.
3. Reduce heat to medium; add peeled and grated ginger, coriander, cumin, and cayenne pepper. Cook, stirring constantly, and add up to 2 tablespoons of water if needed to prevent burning, until fragrant, about 3 minutes.
4. Add crushed tomatoes and salt, cooking until the sauce is deep brick red and slightly reduced, about 8-10 minutes. Stir in the tofu and cook, breaking it into smaller pieces, for 5 minutes.
5. Remove from heat and stir in the remaining butter and roughly chopped cilantro. Taste and adjust seasoning if needed. Serve warm.

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