Wherever we travel and stay in, i.e., Colombia for a long period of time, spiced fries (or fried potatoes) are our favorite dish to make. Who doesn’t love potatoes?! It’s easy, quick and cheap to eat. It is hard to buy all spices and sauces at a rented flat if you are staying there for 1 month or less, but it doesn’t mean you can’t cook and eat good comfort food. For our spiced fries dish, you only need four basic spices: salt, pepper, cumin and chili powder, a pot to boil these potatoes and a frying pan. Now back in Oregon, we wanted to make Tandoori Tofu Scramble + Spiced Fries since we have all the spices in our pantry.
The Tandoori Tofu Scramble was slightly adapted from Stephanie, The Science of Eating. Her Tandoori Spice Rub recipe was a bit too strong for my taste (the cumin was strong), so I changed few of her measurements.
I highly recommend this product for pressing tofu for 3-4 hours for a somewhat firm tofu (not too soft or not too firm). This product saves me time from pressing and using towels. To view my review about this product, TofuXpress, read here.
TofuXpress Gourmet Food and Tofu Press
Tandoori Tofu Scramble + Spiced Fries
- 1 lb potatoes, peeled, and cut into 1/2-inch cubes (Russet or Yukon Gold is fine)
- 1 tablespoon chili powder, add more for color and taste
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt, add more to taste
- 1/4 teaspoon ground black pepper
- Vegetable oil for frying
- 1/4 teaspoon ground ginger
- 1/16 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cloves
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne
- (Mix all ingredients in a small mixing bowl and set it aside.)
- 1 tablespoon coconut oil
- 1 14-oz. firm tofu (Trader's Joe Organic Firm Tofu), pressed for 3-4 hours with TofuXpress and mush it with your hands, to make it scrambled-ready
- 1/4 cup vegetarian broth (Vegetarian No Chicken Base)
- 1-2 teaspoons "Tandoori Spice Rub" (see recipe above), depending on your taste
- 2 tablespoons nutritional yeast
- 1 clove garlic, finely grated with a microplane
- 2 small shallots, finely minced
- 4-5 crimini mushroom, diced
- 2 cups of chopped baby spinach, kale or mustard greens
- 1 small tomato, diced (optional)
- 2 tablespoons scallions, diced for garnish
- In a large pot, bring to a boil, add diced potatoes, then reduce to a simmer and cook until slightly tender. Drain well in a colander.
- In a small mixing bowl, mix chili powder and ground cumin.
- In a cast iron skillet, heat oil over medium-high and fry for about 3-5 minutes on each side or until browned. We like ours browned up.
- Once browned, dust the fries with cumin + chili mixture. Season with salt and pepper to taste.
- Heat the oil in a large frying pan over medium-high heat. Add the chopped shallot and garlic and sauté 1 minute or until fragrant.
- Add the mushrooms and season with salt and pepper. Add the "scrambled" tofu until it slightly browns. Add the vegetarian broth and continue to sauté until the liquid is almost all absorbed.
- Add the spice rub, nutritional yeast and salt and stir to coat the tofu.
- Add the greens and continue to sauté until wilted.
- Scoop a generous portion of tofu scramble atop a warm tortilla, spiced fries and hot sauce.
- Add vegan cheese for a cheesy breakfast burrito.