Tofu Bhurji (Indian Scrambled Eggs)
Prep Time: 10 minutes
Cook Time: 15 minutes
Note: All ingredients in blue are available at alcoeats.
|ALCO Red Chili Powder||1/2 tsp|
|ALCO Garam Masala||1/2 tsp|
|Scrambled Firm Tofu/Tau Kwa||2 Cups|
|Mustard Seeds||1/2 tsp|
|Fennel Seeds||1/2 tsp|
|Ginger-Garlic Paste||1 tsp|
|Coriander Powder||1 tsp|
|Turmeric Powder||1/2 tsp|
|Pepper Powder (optional)||1/2 tsp|
|Chopped Coriander Leaves||1 tbsp.|
|Lemon Juice (optional)||1/2 tbsp.|
- Open tofu pack, drain all water, rinse tofu well in tap water and pat dry in kitchen towel to remove excess water. Scramble tofu with your hand and keep aside. Peel and finely chop onion, green chili, tomato, coriander leaves (Cilantro) and capsicum (bell pepper).
- Heat oil in a pan or wok/kadai add cumin seeds, mustard seeds, fennel seeds and allow to splutter. Add onion, green chili, ginger-garlic paste, mix and sauté in medium heat until onion becomes soft and golden brown, stir in interval.
- Add ALCO Red Chili Powder, turmeric powder, coriander powder mix and cook for a minute. add tomato stir, cover and cook in slow to medium flame until tomato gets mashed fully, stir in intervals to avoid burning.
- Add capsicum and cook for a minute in medium flame, now add salt, ALCO Garam Masala, pepper powder and mix well. Add tofu and mix, cook for 3-4 mins in medium flame or until bhurji becomes dry and no moist left. Add lemon juice, coriander leaves mix and off flame.