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–+ servings
A big palte of cilantro chutney tofu scramble topped with fresh herbs.

Coriander Chutney Tofu Scramble

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Course: Main Course, Side Dish
Cuisine: Asian, Indian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 bowls
Calories: 327kcal
Author: Kelly
A super easy way to use up your coconut coriander chutney from Indian takeout: use it as the sauce base for a chutney tofu scramble. Never waste chutney again!
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US Imperial (Cups) - Metric (Grams)

Ingredients

  • 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!

Nutrition

Calories: 327kcal | Carbohydrates: 11g | Protein: 20g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Sodium: 2204mg | Potassium: 33mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2157IU | Vitamin C: 13mg | Calcium: 289mg | Iron: 3mg