Scrambled Tofu

I had scrambled tofu at my office cafeteria and it was love at first "bite"(I can see that my vocabulary is pretty limited!). The mere simplicity is it's USP and in my opinion, it's one of the best tofu recipes ever. Well, if you are like me, you are not a tofu fan, but we do care about food value, don't we? And trust me, I am sure you'll love it.

The ingredients here serves 3/4. Time to cook is approx 30 minutes.

• 1 pack Firm(or Extra Firm) Tofu
• 5 Cherry Tomatoes (halved)
• 10-12 Asparagus stalks and spears (chopped finger size)
• 1 Green Chilly (chopped)
• Salt according to taste
• 1/2 tsp turmeric
• 2 tsp Olive oil

Method:

• Drain the Tofu. Best way to do this is to place the tofu between layers of kitchen towels, and place a heavy utensil on top of it for an hour or so. But if you lack time, just fly past to the next step :)
• Once drained, crush the tofu block with your fingers.
• Pour olive oil in a non stick pan.
• Add the tomatoes, saute for about a half of a minute, take out and keep aside. Don't let the tomatoes soften by sautéing long.
• In the same pan, add  chilies, chopped Asparagus and salt.
• Sauté for a while. Cover in medium heat for about 5-8 minutes.
• Lift the cover and sauté in high. Make sure there is no water left in the pan.
• Now add the crushed tofu and turmeric and sauté in medium flame for about 8 minutes, until the tofu is dryish and the oil appears at the sides of the pan.
• Add the tomatoes and chilies. Mix all ingredients together lightly.

Serve scrambled tofu any way you like:

• Fix up a brown bread sandwich. Add cheese/honey mustard sauce.
• Serve it hot with white or brown rice and a little butter.
• Make a whole wheat tortilla wrap with some tomato sauce. Pack it for your child's school lunch. Avoid chilies in that case!

Tips:

• Try sputtering up some mustard seeds first in the oil and then go ahead with the rest of the steps. You might need a little more oil in that case.
• Squeeze in a few drops of lemon before serving.

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