I agree that I have been little irregular in posting new recipes off late. But that really doesn’t mean that I have become irregular in cooking as well. There are so many new recipes lined up to be shared and I am totally clueless how to expedite the process.
A long weekend is hanging around the corner and I am very hopeful to clear up some of the backlogs. This is the first of the lot and a very easy one. A perfect starter or you can serve it with roti/chapatti for dinner. Make sure to use a lot of cilantro/coriander which will lend this dish a burst of flavors. It is also great for weight watchers as tofu doesn’t carry as much amount of fat as the regular cottage cheese/paneer.
Tofu Bhurji - Indian Spiced Scrambled Tofu
Serves: 4 Servings
- Firm Tofu – 200 gms, grated
- Onion – 1, chopped
- Green bell peppers – 1, diced into small pieces [You can mix red, yellow and green bell peppers to get an attractive color. I only had green pepper handy.]
- Tomato – 1, chopped
- Frozen green peas – ½ cup
- Tomato puree – ¼ cup
- Green chillies – 2 or 3 [plus/minus as per your taste]
- Garam masala powder – ½ tsp
- Cumin seeds – ¼ tsp
- Turmeric powder – ¼ tsp
- Ginger-garlic paste – 1 tsp
- Coriander powder – ½ tsp
- Cumin powder – ½ tsp
- Vegetable oil – 1 tbsp
- Salt to taste
- Fresh cilantro/coriander leaves – 1 cup, chopped plus few sprigs to garnish
- Place the grated tofu on a kitchen towel to ensure there is no water in them. Then transfer them into a bowl.
- Add turmeric, coriander and cumin powder, ginger-garlic paste, garam masala, sliced green chilli, ½ tbsp of oil, cilantro and a sprinkle of salt. Toss them together using your hands until all ingredients are mixed well. Set aside for 15-20 minutes.
- In a skillet, heat the remaining ½ tbsp. of oil. Add cumin seeds and when it turns lightly dark, add the chopped onion.
- Add the diced bell peppers and tomato and cook for another 2 minutes until they are soft. Add tomato puree and cook until the raw smell of the puree is gone.
- Now add the tofu mix and stir well. Add few splashes of water but not too much. Cover and let it cook for 5 to 10 minutes.
- Add the frozen peas and cook for another 5 minutes. If you are using fresh peas, add it along with the tofu as it will take more time to cook than the frozen one which are precooked.
- Serve warm garnished with fresh cilantro.