Recipe courtesy of Ritu Krishna and Priya Krishna

Tofu Green Bean Breakfast Scramble

Repeat after me: Don't scramble your eggs, scramble your tofu! This splendid breakfast dish is one of my all-time favorite ways to eat tofu. Oh, what's that? You hate tofu? This is the dish that has converted all of my tofu-skeptic friends. It's based on a classic Northern Indian breakfast my dad remembers from his childhood, originally involving crumbled paneer sauteed with spices and green beans and usually eaten atop toast. When my parents immigrated to America and my dad was craving this dish, tofu was my mom's workaround after not being able to find paneer anywhere. What she ended up discovering was how wonderfully light and bouncy the crumbled tofu gets, and how nicely that complements the crunch of the green beans. This dish is essentially a doppelganger for scrambled eggs, thanks to the yellow color of the turmeric and the vaguely eggy, umami-like taste of the chaat masala. But tofu does a far superior job than eggs at really absorbing the flavor of the spices—plus, it's a lot harder to overcook tofu.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 servings
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Ingredients

1 tablespoon olive oil

2 teaspoons cumin seeds

1/2 teaspoon ground turmeric

1/2 pound fresh green beans, ends trimmed, cut into 1-inch pieces, or frozen cut green beans (about 2 cups)

1 teaspoon kosher salt, plus more if needed

1 small Indian green chile or serrano chile, finely chopped

One 14-ounce package firm tofu, drained and crumbled into small pieces (think scrambled eggs for texture)

1 tablespoon fresh lime juice (from about half a lime), plus more if needed

2 teaspoons chaat masala, plus more if needed

Directions

  1. Warm the oil in a large skillet over medium heat. Once the oil begins to shimmer, add the cumin seeds and cook until they turn a medium shade of brown, about 1 minute max. Swirl the turmeric into the oil, then add the green beans, salt and chile. Reduce the heat to low, cover and cook until the green beans are just barely soft (they should still retain a bit of firmness), 5 to 7 minutes.
  2. Add the crumbled tofu and mix well, then increase the heat to medium and cook, uncovered, until the tofu has softened slightly and turned bright yellow from the turmeric, 3 to 4 minutes.
  3. Remove the skillet from the heat and mix in the lime juice and chaat masala. Taste and adjust the lime juice, chaat masala and salt before serving if needed.
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