A super easy way to use up your Coconut Coriander Chutney by using it as the sauce base for a Tofu Scramble. Never waste chutney again!
Use Up Your Leftover Chutney!
An Indian restaurant just opened up under our building (great for our tummies, not great for our wallets… but that’s a problem for another day). Anyway, we end up with so many containers of these delicious coriander chutneys that we don’t fully finish with our meal.
As you guys know, I hate wasting food and I like to find ways to repurpose food scraps (check out all my Zero-Waste Recipes here). So one night I whipped up this quick tofu scramble using the coriander chutney as the seasoning—and it was lowkey great.
What You’ll Need
A few important notes on some of the ingredients used in this Coriander Chutney Tofu Scramble recipe:
Coriander Chutney: I have only tried this with coconut coriander chutney, also known as green coconut chutney. It has a creamy texture and a mild flavour profile, which works well with the tofu. Other chutneys might be too overpowering or salty, or you might have to use a smaller amount.
I haven’t tested the recipe with other chutneys, but feel free to experiment and see which ones you like best.
Tofu: I recommend using medium-firm tofu, sometimes also simply labelled as “traditional tofu.” This type of tofu mostly holds its shape but some pieces do break off and sort of crumble into the sauce—giving it a texture that’s most like scrambled eggs, in my opinion.
Oil: My preferred oil to use for this recipe is either mustard oil or sesame oil. They taste different but both add a great additional flavour boost. If you don’t have these aromatic oils, extra virgin olive oil is fine too.
Seasonings: I like a bit of black pepper and garlic powder to season this dish. Another ingredient that might surprise you, though, is kala namak or black salt. It’s basically salt with a bit of pungent sulfurous egg flavour. Sounds weird, but it’s quite common in many Indian snacks and street food, and it really goes so well with the fresh herby chutney and tofu.
Herbs: Optional, but if you have any fresh scallions or cilantro, a generous handful goes a long way.
For a full list of ingredients and quantities, refer to the recipe card at the bottom of this post.
Step-by-Step Process
Step 1: Add cubed tofu to oil in a pan on medium heat and sauté for a few minutes.
Step 2: Stir in black pepper, black salt, and garlic powder.
Step 3: Mix in the coconut coriander chutney and turn off the heat.
Step 4: Give everything a good toss, top with fresh herbs, and serve!
Meal Prep & Storage Tips
Refrigerate Tofu Chutney Scramble for up to three days. I haven’t tried freezing this recipe yet.
What to Serve with Tofu Chutney Scramble
More Tofu Recipes
Recipe Card
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Coriander Chutney Tofu Scramble
Ingredients
Switch between volume vs weight measurements:
- 1 lb medium-firm tofu, cut into 1-inch cubes
- 1 tbsp mustard oil or sesame oil
- ⅔ cup coconut coriander chutney
- 1 tsp kala namak aka black salt
- ½ tsp ground black pepper
- ¼ tsp garlic powder
- ½ cup fresh cilantro or scallions
Instructions
- Add 1 lb medium-firm tofu, cut into 1-inch cubes to 1 tbsp mustard oil or sesame oil in a pan on medium heat and sauté for a few minutes.
- Stir in 1 tsp kala namak aka black salt, 1/2 tsp ground black pepper, and 1/4 tsp garlic powder.
- Mix in 2/3 cup coconut coriander chutney.
- Give everything a good toss, top with 1/2 cup fresh cilantro or scallions, and serve!