This is quick and tasy version of scrambled tofu. Onion and tomato is cooked in oil along with cumin seeds. Tofu is crumbled into small pieces and added to the onion tomato mixture. Tofu bhurji can be spread over a slice of bread or can be rolled with roti before serving.
Makes: around 2 Servings Tofu Bhurji.
Firm Tofu 1 Cup (Crumbled)
Garlic 1 Clove
Onion 1 Small
Green Chiles 1 – 2
Red Chile Powder 1/8 tsp
Garam Masala Powder 1/8 tsp
Cumin Seeds 1/4 tsp
Cilantro few Sprigs
Salt to taste
Oil 1 tsp
Method of preparation:
Crumble the tofu and keep aside.
Peel and crush the garlic clove.
Remove stems, wash and chop the green chiles.
Peel, remove ends and finely chop the onion.
Wash and finely chop the tomatoes.
Wash and chop the cilantro leaves.
Heat oil in a pan on medium high heat, add cumin seeds.
When cumin seeds start to change color, add garlic and then chopped onion.
Fry the onion till it turns translucent, then add green chiles, chopped tomatoes and salt.
Cook till tomatoes soften a bit.
Stir in garam masala powder, red chilli powder and salt.
Immediately add the crumbled tofu.
Fry for a minute or two and stir in cilantro.
Serve tofu bhurji as a spread with toasted bread or with thin biscuits or with pulka or roti etc..
Notes: Used firm tofu made with sprouted soy beans.
Suggestions: Adjust the spice with either green chiles or red chile powder. Make sure there is not too much moisture left in the tofu bhurji before removing it from heat.
Variations: You can also squeeze half a lime once the bhurji is finished for more freshness.
Other Names: Tofu Bhurji, Scrambled tofu.