Keralan Coconut Scramble

Serves: 2-4

Time: 10 minutes

Ingredients

  • 400g firm tofu (approx.), drained and pressed (or pat dry with kitchen roll or clean tea towel)

  • 1 clove garlic, finely diced

  • ½-1 tsp black mustard seeds

  • 1 dried red chilli (ideal), roughly chopped or ¼ tsp chilli powder

  • ½ tsp turmeric

  • 4 tbsp dessicated coconut

  • 2 tomatoes, roughly chopped

  • 3 tbsp soy sauce

  • ⅓ cup plant milk (plus a little more if necessary)

  • 2 tbsp nutritional yeast (optional)

  • 2 fresh curry leaves (optional)

  • Fresh coriander (optional)

  • Salt and pepper, to taste

Serve on toast or in a wrap/chapati with mango chutney, lime pickle, sriracha (chilli sauce) or even vegan mayo… get creative!

Method

  1. Using a little oil in a medium sized saucepan, lightly fry the mustard seeds until they start to pop.

  2. Add the garlic and fry for a further 30 seconds.

  3. Add the rest of the spices, stir through and fry for a further 30 seconds.

  4. Add all other ingredients (apart from fresh coriander), gently stir and then heat through for five minutes.

  5. Taste and then add salt and pepper if required.

Jade ThorneComment