Vegan Spicy Indian Breakfast Feast: Tofu Scramble and Masala Potatoes with Mango Chutney

Allergens

Soy (in tofu)

Ingredients

• Tofu Scramble:
• 1 block (14 oz) firm tofu, drained and crumbled
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 cup nutritional yeast
• 1 tsp turmeric powder
• 1 tsp cumin seeds, ground
• Salt and pepper to taste Masala Potatoes:
• 4 medium potatoes, peeled and diced
• 1 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 tsp coriander powder
• Salt to taste Mango Chutney:
• 2 cups mango, peeled and diced
• 1/4 cup sugar
• 1/4 cup white vinegar
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper Garnish:
• Fresh cilantro leaves

Instructions

1. Tofu Scramble:
2. Heat a large pan over medium heat. Add onion and garlic, cook until softened.
3. Crumble in tofu, stirring continuously until heated through.
4. Add nutritional yeast, turmeric, cumin, salt, and pepper. Stir well and cook for 5 7 minutes. Set aside. Masala Potatoes:
5. Boil potatoes until fork tender, then drain and set aside.
6. In a pan, heat oil and add mustard seeds. Once they pop, add cumin seeds, onion, and cook until softened.
7. Add tomatoes, coriander powder, and salt, cooking for 5 minutes.
8. Add boiled potatoes to the mixture and stir gently. Cook for another 5 7 minutes. Set aside. Mango Chutney:
9. In a saucepan, combine mango, sugar, vinegar, ginger, and cayenne pepper.
10. Bring to a boil, then simmer until thickened, stirring occasionally. Cool and store in an airtight container in the refrigerator. Assembly: Serve the tofu scramble, masala potatoes, and mango chutney on individual plates, garnished with fresh cilantro leaves.

Chef’s Insight

The combination of flavors in this dish creates a symphony of taste that will transport you to the vibrant streets of India.

Notes

Nutritional information may vary depending on substitutions and portion sizes.