SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 442.8
  • Total Fat: 24.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 55.4 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 9.2 g
  • Protein: 31.1 g

View full nutritional breakdown of Garam Masala Tofu Scramble calories by ingredient
Report Inappropriate Recipe

Garam Masala Tofu Scramble

Submitted by: GODWOMANHOME

Introduction

This is our own adaptation of a recipe originally from 101 Cookbooks. The celery and fennel seed are a substitution for bulb fennel. It was intended to be eaten hot; we prefer it as a light, delicious cool summer dish. We're also large portion people - yours might go further.

The fat content can be reduced by reducing the nut content.
This is our own adaptation of a recipe originally from 101 Cookbooks. The celery and fennel seed are a substitution for bulb fennel. It was intended to be eaten hot; we prefer it as a light, delicious cool summer dish. We're also large portion people - yours might go further.

The fat content can be reduced by reducing the nut content.

Number of Servings: 2

Ingredients

    1 onion, halved and sliced thin
    5 stalks celery
    12 oz firm tofu, crumbled
    1/4 cup dried cranberries
    1/3 cup pistachios, chopped
    1/4 cup fresh or several tbsp dried cilantro
    Your personal garam masala mix (can include: black pepper, cloves, cumin, cinnamon, coriander, cardamom, nutmeg and/or bay leaf)

Directions

1. Use nonstick cooking spray in a large pan, and saute onions, celery and garam masala mix over medium heat. Cook until onions are well-caramelized and dark.

2. Stir in cranberries, let them cook thirty seconds.

3. Add tofu. Warm mixture and allow spices to permeate tofu.

4. Remove from heat and add cilantro and pistachios.

Eat while hot, or allow to cool to room temp, or chill.

Number of Servings: 2

Recipe submitted by SparkPeople user GODWOMANHOME.






Great Stories from around the Web


Rate This Recipe