Keralan Coconut Scramble
This is a veganized version of a traditional Keralan dish and a delicious alternative to your standard tofu scramble!
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Total time
10 minutes
Cuisine
Indian and Indian Subcontinent
Meal
- mains
- breakfasts
- lunches
Servings
2-4
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!
Instructions
- Using a little oil in a medium sized saucepan, lightly fry the mustard seeds until they start to pop.
- Add the garlic and fry for a further 30 seconds.
- Add the rest of the spices, stir through and fry for a further 30 seconds.
- Add all other ingredients (apart from fresh coriander), gently stir and then heat through for five minutes.
- Taste and then add salt and pepper if required.
Keywords
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