Tofu Burji (Scrambled Tofu)
Tofu Burji, a plant-based twist on scrambled eggs, is a flavourful dish made from crumbled tofu sautéed with a blend of spices and vegetables. This protein-packed creation mirrors the texture of scrambled eggs while offering a healthy, plant-based alternative. With its versatile nature, Tofu Burji serves as a satisfying breakfast option or a hearty addition to any meal, boasting a medley of savoury flavours and a light, fluffy texture that's both nutritious and delicious.
Ingredients
- 500 grams firm tofu pressed to remove excess water
- 2 lrg onions finely diced
- 1 clove garlic minced
- 1 green chilli deseeded, finely diced
- 3 tbsp vegetable stock
- 1 tsp cumin powder
- ½ tsp turmeric powder
- ½ tsp black pepper
- ½ tsp kala namak (black mineral salt)
- no egg hollandaise sauce optional
Instructions
- Heat stock in a wok or pan over medium heat. When hot, add cumin, onion, garlic and chilli.
- Saute till soft and onions are translucent.
- Break up the tofu by hand and add to the work, cook the tofu with the onions until all liquid evaporates. Keep stirring.
- Add all the remaining spices. Stir well. Take the wok or pan off stove.
- Garnish with coriander and cherry tomatoes. Serve on the top of a toast, topped with no egg hollandaise sauce
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