| Ingredient | Amount (range, modify based on taste) |
|---|---|
| Oil | 1-2 tablespoons |
| Cumin | 0.5-1 tablespoons |
| Jalapeño | 2-3 |
| Red Onion | 0.5 -1 (0.5 for a big onion) |
| Medium-firm Tofu | 1 block |
| Cumin powder | 1-2 teaspoons |
| Chili powder | 1-2 teaspoons |
| Turmeric | 0.5-1 teaspoons |
| Salt | to taste |
| Tomatoes (optional) | 1-2 (or 4-6 cherry tomatoes) |
- Squeeze the water out of the tofu and set it aside (use two plates and a weight on top if necessary).
- Heat oil, once hot add cumin - it should sizzle in the oil, if not wait for the aroma.
- Add jalapeños and onion and wait till the onion is transparent.
- Scramble the tofu and add it. It is fine if the water from the tofu is not completely drained.
- Add turmeric, cumin, chili powder, and salt. Mix and let the tofu dry out.
- (Optional) Add tomatoes once the tofu partially dries out.
- Stop heating when the tofu has dried out to the required consistency.
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