Empty My Fridge
Tofu Bhurji (Indian Scrambled Tofu)
Ingredients
- Oil1 ½ tbsp
- Curry1 sprig
- Onion1
- Chili pepper1
- Garlic · paste1 tsp
- Tomato1
- Salt½ tsp
- Turmeric¼ tsp
- Chili powder¼–½ tsp
- Garam masala½ tsp
- Cumin · powder¼ tsp
- Tofu200 g
- Yoghurt2 tbsp
- Fenugreek1 tsp
- Extra virgin olive oil/ butter/ ghee1 tbsp
- Lemon1 tbsp
- Cilantro2 tbsp
Instructions
- Rinse the tofu with clean water, drain it well and place it on a plate. Crumble it roughly with your fingers and set aside.
- Heat the oil in a pan. Add the curry leaves, onion and green chilies and sauté for 6 minutes until light golden.
- Stir in the ginger garlic paste and sauté for 1 minute until aromatic.
- Add the tomato, salt and turmeric. Cook until the tomato is completely broken down and mushy. If using, stir in the yogurt and cook for 2 more minutes.
- Add the crumbled tofu and sauté over medium heat for 6 minutes until cooked through.
- Sprinkle in the Kashmiri red chili powder, garam masala, cumin powder and crushed kasuri methi. Sauté for 1 to 2 minutes until the spices smell good. Turn off the heat.
- Taste and adjust the salt. If it looks dry, add a tablespoon of oil or butter.
- Sprinkle with chaat masala or lemon juice if you like, garnish with coriander leaves and serve over toast, roti, paratha or lemon rice.
Summarized from Swasthi's Recipes's video. Watch it for the details.
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