This recipe is blatantly lifted from the Post Punk Kitchen’s wonderful website/cookbook here. I added chickpeas and cauliflower to the mix to give the egg-ish texture some contrast. Also changed the spices according to what I have/like (more cayenne and garlic powder, please). I think this recipe is a really easy way to explore some different methods of making tofu if you’re new to the game– the stuff doesn’t necessarily have to be fried/baked/roasted in little cubes all the time.
Note: I omitted the nutritional yeast from the original recipe (it weirds me out), so if you aren’t vegan feel free to add some shredded cheese to this. If you are vegan though, the nutritional yeast gives it a slightly cheesy flavor.
1 medium onion, diced
1 lb extra firm tofu, frozen, thawed and pressed
1 tablespoon olive oil
1 cup cauliflower, chopped roughly
2 cups mushrooms, sliced
1 16 oz. can chickpeas
4 cloves garlic, minced
1/4 cup water
2 teaspoons each curry powder, cumin, black pepper, crushed red pepper
In a large wok or skillet, saute the onions and garlic in olive oil on high heat until softened. Add the mushrooms and cauliflower and stir the mixture while it cooks, eventually turning the heat to medium as the mushrooms brown. Season to taste as you go (you might use more than 2 teaspoons of each listed spice). Then crumble the block of pressed tofu into the skillet so that the texture is a bit chunky and continue cooking on high heat while stirring the mixture. Make sure the tofu is coated with the spices, and then add the water to keep the mixture moist. This takes about 15 minutes to cook through, so continue seasoning and stirring as you see fit, and then add the chickpeas. Keep on low heat long enough to get the chickpeas warmed, and serve immediately. This keeps for about a week and tastes really great with sriracha the next day.