Frontier Natural Products Cumin Seed Ground Description
One of the world's most popular spices, cumin is extremely aromatic, with a warm, spicy, slightly bitter, earthy flavor. Cumin seeds are enjoyed around the world but especially in North African, Middle Eastern, Indian and Mexican cuisines.
Try roasting the seeds before adding to dishes to subdue cumin's bitterness and to add a nuttier flavor.
Suggested Uses: A primary ingredient in curry and garam masala blends, cumin seasons many ethnic dishes. Latin American soups and stews are flavored with cumin, as are Mexican meat, bean and rice dishes. While Mexican cooks characteristically rub the cumin seeds in their hands before dropping them into the cooking pot, Indians sprinkle the roasted, powdered spice over cooked vegetables and meats. In Morocco, brochettes (grilled meat kebabs) are seasoned with a blend of cumin, turmeric, ginger, peppercorns, garlic, onions and parsley. Germans have long used cumin in sauerkraut, while the Hebrews traditionally add it to unleavened bread. Dutch and Swiss cooks use it to flavor cheese (Edam cheese in particular), cakes and breads (especially rye). Western cooks use it--in combination with other spices--to flavor fruit pies and cookies, cheese dips, cottage cheese, sandwich spreads, eggs, fish, casseroles, salad dressings, tomato-based sauces, poultry and meats like roast pork, sausage and meat loaf. (Cumin is also found in commercial meats, cheeses, liqueurs and pickles.)
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
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Tofu Scramble Breakfast Tostadas
Oatmeal, smoothies, juices, pancakes--you have standard breakfast favorites that end up in your rotation week after week. For a change of pace, serve a dish usually reserved for lunch or dinner, but doesn’t totally depart from morning comforts. Enter Tofu Scramble Tostadas. Crunchy tortillas are topped with homemade black bean hummus and a smoky eggless scramble for a zesty, Southwestern-style dish you’ll want to add to your repertoire.
Tofu Scramble Breakfast Tostadas
1 block extra firm tofu, pressed for 5-10 minutes
1 zucchini, diced
1 yellow or orange bell pepper (or half of each)
½ yellow onion, diced
¼ cup cauliflower, small diced
1 tsp. cumin or chili powder
1 tsp. garlic powder
1 tsp. olive oil, for sautéing
½ tsp. turmeric powder, optional
Salt and pepper, to taste
4 yellow corn tortillas (or ready-made tostadas)
1 cup tofu scramble
8 Tbsp. black bean hummus
- Preheat oven to 375 degrees F.
- Place tortillas on a baking sheet and bake for 14-16 minutes, flipping halfway through. When finished, they will be golden brown but not too dark. Set aside. (Skip this step if using ready-made tostadas)
- In a large skillet over medium heat, sauté diced onion in olive oil for 5 minutes or until translucent.
- Add in tofu, cumin, garlic and turmeric and cook for 5 minutes, breaking up tofu to form crumbles. Taste and season mixture with salt and pepper.
- Add zucchini, bell pepper and cauliflower and cook for 8-10 or until veggies are tender.
- To assemble, spread two tablespoons of hummus on tostada shell, then top with shredded lettuce, a fourth cup of tofu scramble and hot sauce, if desired. Squeeze lime juice on top to serve.
- Scramble will keep in airtight container for up to a week.
- Add more cumin or chili powder, liquid smoke, paprika or hot sauce to scramble to intensify and change up the flavor.
If you’re hungry for more, download our vegan recipe book.