Tofu Scramble (without Nutritional Yeast) with Cilantro-Aloo Easy Naan

Tofu Scramble Recipe (without Nutritional Yeast)

Prep Time: 20 mins

Cook Time: 15 mins

Total Time: 35 mins

Ingredients

1 block (396g) firm or medium tofu (drained)
1 small onion (diced)
1 bell pepper (yellow or red; diced)
225 g mushrooms (preferred type; sliced or diced)
1 cup (225 g) baby spinach (roughly chopped)
¼ teaspoon black pepper (to taste)
½ teaspoon sea salt (to taste)
¼ teaspoon black salt
1 teaspoon garlic powder
½ teaspoon turmeric
1 tablespoon olive oil
1 tablespoon lemon juice

Cooking Instructions for How to make Tofu Scramble with Veggies

Take a pan/skillet over medium high heat and add olive oil to it. Now, add chopped onion to cook (stirring frequently) until they are translucent.
Add mushrooms and bell peppers. Add garlic powder and turmeric, too (many people forget that turmeric is a spice that needs to be cooked to kill its rawness, just like cinnamon or cloves. It must not be added at the last stage like salt. Also, turmeric helps to cook the veggies very quickly). Saute to cook the veggies to a tender stage (4-5 minutes). If the vegetables stick to the bottom of the pan/skillet, add 1-2 tablespoons of water to avoid burning. This will also help cook the veggies.
Now, crumble (with your hand) the drained tofu over the pan. Another way is to cut the tofu into big chunks and scramble it inside the pan with your metal spatula, while pressing against the skillet walls.
Add sea salt, black salt, pepper, and spinach and mix everything well. Cook for another 3-4 minutes to let the flavors merge well. Now add the lemon juice and cover the pan and keep it in a hot case until you prepare the naan bread.

Nutrition Facts Tofu Scramble (per serve out of total 4)

Calories: 152 kcal
Total Fat: 5.5 g
Carbohydrates: 12.3 g
Sugars: 4.6 g
Protein: 14.2 g
Cholesterol: 0 mg
Sodium: 317 mg

Easy Naan Recipe

Prep Time: 20 mins

Cook Time: 15 mins

Total Time: 35 mins

Ingredients

For Dough (Naan Recipe No Yeast)

2 cups of all-purpose flour
2 tablespoons of olive oil
2 tablespoons yogurt (if you are allergic to animal products, use an equal amount of more olive oil. Alternatively, you may also add coconut or any plant-based curd; the aim is to bring extra softness by the action of healthy bacteria of the curd)
¾ cup lukewarm water (less or more, as needed)
1 teaspoon salt
1 teaspoon sugar
Pinch of baking soda
Pinch of baking powder

For Potato Filling

2 medium potatoes
½ small onion (finely chopped)
1 teaspoon salt (or to taste)
1 teaspoon pepper (black or red, whichever you prefer)
½ teaspoon roasted cumin powder
½ teaspoon pomegranate powder (or use any of your favorite spice like dry tamarind or mango powder to add a tangy flavor to the flatbread)

For Cooking Cilantro Aloo Naan

2 tablespoons of oil (for cooking)
2 teaspoons of butter (to butter the Naan later. If you are allergic to dairy products, use any plant-based butter of you choice)
¼ cup all-purpose flour (for rolling)
4 tablespoons cilantro (finely chopped; for sprinkling on naan right before baking)

Cooking Instructions

How to Make Naan Stuffed with Potato

Peel the skin of 2 medium potatoes and cut them into big chunks. Take a cooking vessel over medium-high heat and add the potato chunks. Now, boil them until they are tender (for about 15-20 minutes).
Once cooked, drain the water and keep them aside to cool down.
Mash the potatoes, no chunks (small or large) should be left.
Add salt, pepper, cumin powder, pomegranate powder, and chopped onion to the mashed potatoes and mix everything well.

How to make soft Naan dough without Yeast (Easy No Yeast Soft Naan Bread)

Mix all the ingredients of the naan dough recipe (except water) in a large bowl. Mix everything well with a spatula or hands. Now start kneading the dough and whenever needed to add more binding to the mixture, add 1-2 tablespoons of warm water, at a time. Keep kneading to form a soft (not at all sticky) dough ball. If it gets sticky, add a little dry flour. The total kneading should take around 15 minutes or so.
If you are preparing the dough in advance, give it an hour to rise. It will help make the naan fluffy. However, if you lack time, you can make them instantly. They are still tasty, however, less fluffy.

How to Make Best Homemade Naan Bread

Preheat the oven to 500 degrees with a pizza stone (baking stone) for about thirty minutes. The stone should be hot. Since naan breads are famous for their earthy flavor (as they are cooked in a clay oven or tandoor), using a baking stone helps naan get almost the same kind of heat and flavor.
Now, divide the dough and the potato filling into four equal parts.
Lightly dust the surface with dry flour and roll one dough into a 3-inch circle. Place one potato filling part in the center. Pull the edges of the dough to wrap the potato filling inside the dough. Proceed to make all six potato stuffed dough balls.
Let the stuffed balls settle for 3-4 minutes before rolling them. Now roll the naan on the flat surface, making its shape oblong/oval. You may use a rolling pin (dust minimal dry flour on the surface or try avoiding it completely; though rolling pin method will bring the original naan flavor many notches lower) or your fingers (the best method as used traditionally) by patting softly to lengthen the naan.
If using fingers, do not forget to wet your finger tips every time to avoid sticking it to the naan layer and burst it off. In either case, sprinkle chopped cilantro generously on the slightly wet top of the oblong naan and press it down to kind-of attach the chopped leaves to the naan’s top layer.
Now, turn the oven to high broil. Oil your palms slightly and take the naan to place onto your baking stone into the oven.
You can place about 2 naan on the baking stone at a time. The naan will take about 2-3 minutes to cook, depending upon your oven. Once baked, it should become golden brown on top with brownish spots at places.
Take naan out of the oven and brush it lightly with butter while it’s piping hot.
Wait for 2 to 3 minutes before baking the next naan to let the oven get heated again to max.
Serve hot with tofu crumble!

How to Make Naan on Tawa (without oven)

If you do not want to make the naan bread in the oven, use an iron flat pan that is used to make Indian flatbreads. Follow the steps.
Put an iron flat base pan on medium-high heat. Once you have made your naan, oil your hands and pick up the naan to put the side on the pan that does not have cilantro spread. But before putting it on the hot pan, wet that non-cilantro side with water by dabbing water with your other hand.
Do not slow the heat as the naan comes out less fluffy if cooked on low heat. Now place that wet side on the iron pan. The water will let the naan stick to the bottom of the pan and help to form brownish spots.
To cook the top side (cilantro side) of the naan, do not flip the naan bread, instead flip the iron pan over the stove heat by tilting at 45 degrees. Keep it a little away to prevent it from getting burnt, we just have to cook it. The water will keep the naan glued to the pan and will not let it fall even when you are cooking it flipped upside down. This is why, generous amount of water is necessary to work as the glue. However, if this method seems hard, flip the naan bread with spatula, and cook it the way you cooked the first side.
As the naan cooks, the bread color will change to cooked and brownish spots (typical naan spots) will appear on this side, too. Take the naan off by separating it softly with the help of a spatula. Do the same with other naans. Butter the naan with a brush. Serve hot with Tofu Crumble