Keralan Coconut Scramble

Name: Keralan Coconut Scramble
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; pepper; Serve on toast or in a wrap/chapati with mango chutney, lime pickle, sriracha (chilli sauce) or even vegan mayo… get creative!

www.veganrecipeclub.org.uk

This is a veganized version of a traditional Keralan dish and a delicious alternative to your standard tofu scramble!

View full recipe on www.veganrecipeclub.org.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veganrecipeclub.org.uk.

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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
pepper
Serve on toast or in a wrap/chapati with mango chutney, lime pickle, sriracha (chilli sauce) or even vegan mayo… get creative!