Feature Recipe | Indian Style Tofu Scramble with Cumin Roasted Homestyle Fries
There’s not too many things I really miss since switching to a plant-based diet, but fluffy scrambled eggs (with a side of homestyle fries) is one of them. After all, breakfast for dinner is on regular rotation in the Lamontagne household 😊. Since this recipe for Indian Style Tofu Scramble with Cumin Roasted Homestyle Fries entered our test kitchen I’ve never looked back…this dish marries firm and silken tofu with aromatic, warm spices (including cumin, curry powder, turmeric and ginger) for a delightful “egg like” dish whose texture rivals traditional egg scramble. The beauty of this recipe is in how delicate or bold you want the flavour to be — go light on the spices for delicate Indian-inspired accents and go heavy-handy with the spices if you prefer a more aromatic dish with bolder flavour.
Cumin is one of my favourite spices because it can enhance the sweet flavours in a dish or add a small kick of heat. This recipe calls for roasting your potatoes with a simple three-ingredient blend of garlic powder, cumin powder and Himalayan pink salt. No need to do any fancy prep with the potatoes either…simply cut into halves/quarters then drizzle with olive oil and top with your spice blend. Toss in the oven and roast. During the last 15 minutes of roasting simply sprinkle brown sugar over the roasted potatoes and in no time you have delicious homestyle fries — crispy on the outside, fluffy on the inside — that scream sweet meets savoury. I must caution you in advance as these homestyle fries are highly addictive.
On the top of breakfast-for-dinner, why not check out some of our other recipes that are deliciously simple:
Roasted Potatoes (use amounts to your liking)
- Potatoes, halved
- Olive oil
- Himalayan pink salt
- Garlic powder
- Cumin powder
- Brown sugar
Tofu Scramble (suggested amounts shown – adjust to your liking)
- Glug of olive oil
- 1 tsp cumin seeds
- Pinch of Himalayan pink salt
- 1 small onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 block firm tofu, mashed
- 1 block silken tofu, mashed
- 3 Tbsp olive oil
- 3 Tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp ground ginger
- 1 tsp Himalayan pink salt
Preheat oven to 420F
1/Place halved potatoes on a parchment paper-lined baking tray. Drizzle a generous amount of olive oil over potatoes. Add a few pinches (each) of salt, garlic powder and cumin powder.
2/Bake at 420F for 1 hour. Remove from oven. Add a few pinches of brown sugar over the potatoes.
3/Bake for another 15 minutes or until potatoes are golden brown.
1/Heat a glug of oil in a large skillet over medium-high heat. Add cumin seeds and a pinch of salt. Sauté cumin seeds until they start to turn golden brown and fragrant (you don’t want them to burn!)
2/Add chopped onion. Sauté until translucent and golden brown (Note: Add olive oil if necessary to prevent burning)
3/Add chopped bell pepper. Sauté until tender (Note: Add olive oil if necessary to prevent burning)
4/Add mashed firm tofu and silken tofu and a few tablespoons of olive oil to the skillet. Add curry powder, turmeric powder, ground ginger and salt. Sauté the mixture for 10-15 minutes – you want the tofu to soak up the flavour!
Taste and adjust seasoning if needed.
Serve this eye-popping tofu scramble and roasted potatoes with a side of fruit for a well-rounded breakfast, lunch or dinner~