Tofu Bhurji (Indian Scrambled Eggs)

Print Recipe

https://alcoeats.com/blogs/keto/tofu-bhurji-indian-scrambled-eggs

Prep Time: 10 minutes 

Cook Time: 15 minutes

Ingredients

• ALCO Red Chili Powder - 1/2 tsp
• ALCO Garam Masala - 1/2 tsp
• Scrambled Firm Tofu - 2 Cups
• Capsicum - 1 Medium
• Onion - 2 Medium
• Tomato - 1 Large
• Green Chili - 3
• Oil - 1/2 tbsp.
• ALCO Cumin Powder - 1/2 tsp
• Mustard Seeds - 1/2 tsp
• Fennel Seeds - 1/2 tsp
• Ginger-Garlic Paste - 1 tsp
• ALCO Coriander Powder - 1 tsp
• ALCO Turmeric Powder - 1/2 tsp
• Pepper Powder (optional) - 1/2 tsp
• Chopped Coriander Leaves - 1 tbsp.
• Salt - To Taste
• Lemon Juice (optional) - 1/2 tbsp.

Method

• First, open the tofu pack, drain all water, rinse the tofu well in tap water, and pat dry in a kitchen towel to remove excess water. Scramble tofu with your hand and keep it aside. 
• Then peel and finely chop onion, green chili, tomato, coriander leaves (Cilantro), and capsicum (bell pepper). 
• Then heat oil in a pan or wok/Kadai add mustard seeds, fennel seeds, and allow to splutter. Add onion, green chili, ginger-garlic paste, then mix and sauté in medium heat until onion becomes soft and golden brown, stirring in the interval. 
• Then add Red Chili Powder, turmeric powder, coriander powder, cumin 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.
• Then add capsicum and cook for a minute on medium flame, now add salt, Garam Masala, pepper powder, and mix well. 
• Add tofu and mix, cook for 3-4 mins on medium flame or until bhurji becomes dry and no moist left. Add lemon juice, coriander leaves mix, and off the flame. 

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