Curry Scrambled Tofu with Cabbage and Caraway

This scramble was inspired by my middle name, Chandra, being Indian, and my last name, Moskowitz, being Russian. I like to think I have imaginary ancestors who migrated from Siberia into China to pick up some tofu, then down into India for spices, even though they already had some caraway in their pocket. Oh, also, they were vegan.

2 tablespoons olive oil
1  medium red onion, thinly sliced
2 teaspoons caraway seeds
3 to 4 cloves {garlic}, minced
1 pound extra-firm tofu, cubed
2 to 3 teaspoons curry powder
1/2 teaspoon ground {cumin}
3/4 teaspoon salt
1/2  small head red cabbage, thinly sliced
Preheat a large, heavy-bottomed pan over medium-high heat. Sauté onion and caraway seeds in oil for 5 to 7 minutes. Add garlic and sauté for another 30 seconds or so. Add tofu and cook for about 10 minutes, stirring often, until tofu has browned on some of the sides. Add curry powder, cumin, and salt and some splashes of water if the tofu seems too dry. Mix in the cabbage.

Cover and cook for 8 to 10 minutes, stirring occasionally, until cabbage is wilted and tender. Taste for spice and add another teaspoon of curry powder if needed (it will depend on the strength of your curry powder).

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 30 min

Servings: 4

Recipe By: Isa Chandra Moskowitz

From:  Vegan Brunch
Used with permission of Da Capo Lifelong Books