Tofu Bhurji – Indian Spiced Scrambled Tofu

Tofu Bhurji
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
Tofu Bhurji - Indian Spiced Scrambled Tofu
Cuisine: Indian
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
  1. Place the grated tofu on a kitchen towel to ensure there is no water in them. Then transfer them into a bowl.
  2. 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.
  3. In a skillet, heat the remaining ½ tbsp. of oil. Add cumin seeds and when it turns lightly dark, add the chopped onion.
  4. 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.
  5. 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.
  6. 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.
  7. Serve warm garnished with fresh cilantro.

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