Indian Tofu Scramble with Barefoot Moscato Wine

Indian Tofu Scramble

This Indian style tofu scramble recipe from Sandhya’s Kitchen is a protein-rich dish, perfect for a quick and nutritious brunch option. Pair with a chilled glass of Barefoot Moscato.


  • 300 g extra firm tofu
  • 1 small tomato diced
  • 1 small white onion diced
  • ¾ cup mixed bell peppers diced
  • 1 green chilli diced (optional)
  • 2 garlic cloves minced
  • 2 tsp oil
  • ½ tsp cumin seeds
  • ½ tsp turmeric
  • ¾-1 tsp Kashmiri chilli powder
  • 1 tsp ground cumin
  • ½ tsp garam masala
  • ½ tsp ground black pepper
  • ¾ tsp Salt + more to taste
  • 2 tbsp coriander leaves
  • ½ Lemon Juice
  • Sourdough bread
  • Smashed avocado
  • Cherry tomatoes


  1. Break the tofu into small to medium-sized chunks, resembling scrambled eggs.
  2. Heat oil over medium heat in a pan. Add cumin seeds and allow them to splutter.
  3. Add the onion, green chilli (if using), and garlic. Sauté until light brown, about 3-4 minutes.
  4. Add the tomatoes, cumin, turmeric, chilli powder, salt, and black pepper. Combine and cook for 8-10 minutes until the masala comes together well. If needed, add a splash of water to cook.
  5. Now add the bell peppers and tofu. Combine and cook for 7-8 minutes.
  6. Sprinkle garam masala, add juice of lemon, and stir. Finish with a garnish of chopped coriander leaves.
  7. For serving, coat the slice of sourdough bread with butter and toast until golden brown in a pan. Spread a generous layer of mashed avocado, then add the flavourful tofu scramble on top.
  8. Serve alongside cherry tomatoes and a glass of Barefoot Moscato.