TOFU BHURJEE / SPICY TOFU SCRAMBLE
Prep Time15 minsCook Time15 minsTotal Time30 mins
Yields3 Servings
Ingredients
medium Onion – chopped
Garlic – chopped
Green chillies – chopped
Ginger garlic paste
Chilli Powder
Haldi/Turmeric powder
Coriander powder/Dhania powder
Garam masala powder
chopped Spring Onion
small Carrot – chopped
small Green Bell Pepper/Capsicum – chopped
Tofu (firm) – crumbled
chopped Coriander leaves
Oil
Salt to taste
water
Directions in a nutshell
In a non stick pan, add ½ tblsp of oil and toss the crumbled tofu for around 2 minutes and keep aside.
Heat a pan and pour the remaining 2 tblsp oil and fry the onions till light brown. Add the garlic and green chilies and fry for a minute.
Then add the ginger-garlic paste and sauté for a minute. Now add the powders and again fry for a minute.
Now add the vegetables and little water and salt to taste. Cook on medium flame and after the water is completely dried add the tofu.
Sauté for a while and switch off the flame. Garnish with coriander leaves.
Serve hot with chapattis or puris.
Directions
1Again I used firm tofu, crumbled to small pieces. Sauté them lightly in a few drops of oil and set aside.
2Although not typical in a bhurjee, I added, bell peppers, carrots…
3and some spring onions / scallions to give it a more colourful, healthy twist.
4Heat some oil in a pan, and fry chopped onions till golden brown. Add garlic and green chilies.
5Add ginger garlic paste and the spice powders – turmeric, coriander, red chili and garam masala powder.
6Add the vegetables, very little water, salt to taste and cook till veggies are little soft and the water is completely dried. Add the tofu.
7Sauté for a few minutes till all the ingredients are mixed well..
Ingredients
medium Onion – chopped
Garlic – chopped
Green chillies – chopped
Ginger garlic paste
Chilli Powder
Haldi/Turmeric powder
Coriander powder/Dhania powder
Garam masala powder
chopped Spring Onion
small Carrot – chopped
small Green Bell Pepper/Capsicum – chopped
Tofu (firm) – crumbled
chopped Coriander leaves
Oil
Salt to taste
water
Directions in a nutshell
In a non stick pan, add ½ tblsp of oil and toss the crumbled tofu for around 2 minutes and keep aside.
Heat a pan and pour the remaining 2 tblsp oil and fry the onions till light brown. Add the garlic and green chilies and fry for a minute.
Then add the ginger-garlic paste and sauté for a minute. Now add the powders and again fry for a minute.
Now add the vegetables and little water and salt to taste. Cook on medium flame and after the water is completely dried add the tofu.
Sauté for a while and switch off the flame. Garnish with coriander leaves.
Serve hot with chapattis or puris.
Directions
1Again I used firm tofu, crumbled to small pieces. Sauté them lightly in a few drops of oil and set aside.
2Although not typical in a bhurjee, I added, bell peppers, carrots…
3and some spring onions / scallions to give it a more colourful, healthy twist.
4Heat some oil in a pan, and fry chopped onions till golden brown. Add garlic and green chilies.
5Add ginger garlic paste and the spice powders – turmeric, coriander, red chili and garam masala powder.
6Add the vegetables, very little water, salt to taste and cook till veggies are little soft and the water is completely dried. Add the tofu.
7Sauté for a few minutes till all the ingredients are mixed well..
TOFU BHURJEE / SPICY TOFU SCRAMBLE