Alright folks, I set it up, now let’s make it into a meal! My last two posts featured how to press tofu and make cilantro mint chutney. Let’s take our newfound skills and make an amazingly flavorful cilantro mint tofu scramble!! This scramble is so easy to make and takes very little time and precision (bonus!). It’s also just so colorful that it may even tempt the most reluctant toddler into trying a bite! Amaris sure loves it, and I hope you do, too!
The recipe starts with a batch of cilantro mint chutney (see recipe from 2 posts ago) and pressed tofu (see previous post). 
For some sweetness and beautiful color, peel and cube some sweet potato (the smaller the cubes, the faster they’ll cook). 
The last step before cooking is to crumble the tofu into small pieces (which is easiest with your hands). The only other ingredients needed are salt, cumin seeds and oil. Heat oil in a large skillet and add in cumin seeds. Once the cumin is fragrant, add in the sweet potato cubes and a tablespoon of water and cover to cook. Once the potatoes start getting tender, add in the crumbled tofu, chutney and salt and stir every few minutes. Keep covered while cooking if the sweet potato is too firm. 
The scramble is done when the sweet potato is tender all the way through. This recipe is very forgiving because it’s pretty hard to over or under-cook the tofu, so you really just have to go by the sweet potato. If things start browning too much or sticking you can always add in a little more water. The recipe requires so little seasoning, because the chutney itself has so much flavor. The mint and cilantro come through tasting surprisingly fresh even after being cooked. This tofu scramble is such a bright flavorful and filling meal. I can’t wait for you to give it a try at home!
- 1 sweet potato, peeled and cubed
- 12-14 oz tofu, pressed
- ½ cup cilantro mint chutney
- 1 tsp cumin seeds
- 1 tsp oil
- 1 tbsp water
- ½ tsp salt
- Crumble tofu into small pieces with your hand
- Heat skillet to medium heat with oil
- Add cumin seeds and stir until they are slightly browner and fragrant
- Add in peeled and cubed sweet potato along with 1 tbsp water, stir and cover
- Cook for a few minutes stirring occasionally
- Once the potatoes start to get tender, add in the crumbled tofu, chutney and salt. Stir well.
- Cover and cook until sweet potatoes are fully tender, adding in small amounts of water if things start sticking or browning too much.
I’m going to try this with cherry tomatoes from the garden!