Vegan Tofu Scramble

We had a friend visit us for breakfast who follows the Jain principles of India and he always asks me how to add more protein into our diets.As you know onion, garlic or mushroom is out of the picture and these generally make the primary constituents of a hash so I decided to put an Indian spin on the hash with Tofu, potato, asparagus, edamame,spinach, carrot and bell peppers.This is very simple and quick to make, whole , hearty, healthy and protein packed!!What I love about a hash is that you can adjust if to any cuisine and have it with breads from any culture.

Preparation time:20 minutes

1 cup diced firm tofu
1 medium potato diced
5 spears asparagus chopped
1 carrot diced
1/4 cup cooked edamame  beans
handful of spinach
1 small bell pepper diced
1 teaspoon olive oil
1 avocado (optional)
salt to taste
1/8 teaspoon red chili powder(adjust to your spice level)
1/4 teaspoon coriander powder
1/2 teaspoon curry powder(I used shan curry powder)
1 pinch aamchur powder

1.Heat oil in a pan and add the carrot and saute for 1 minute.

2.In a separate saucepan boil about 2 cups of water and add salt to it, once it comes to a boil add the diced potatoes and cook for 4 minutes and drain the water.The potato must be cooked but firm.

3.Add the peppers and asparagus and saute for 1 minute.

4.Add the edamame beans and saute for 1 minute

5.Add the boiled potato,spinach and the spices and continue to saute until the spinach wilts and the mixture is all combined.

6.Add the tofu and adjust your spices, combine well and turn off the stove.You can have this as is, or with eggs or roti or tortilla or bread.

You can add onion and garlic at the beginning along with the carrots if you like.
Mushroom can be added along with the bell peppers as well.
A good hash has all the vegetables diced to the same dimension and cooked to the correct consistency.
You can add avocado, cheese of your choice, sour cream, salsa etc to suit your taste.


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