Tofu Bhurji

If you’re new to tofu, this is one of the best recipes to start with. The familiar flavours blended in crumbled tofu won’t let you feel you’re missing any of your old favourites.

Credit: Sanjeev Kapoor Khazana

Ingredients

• 250 gms tofu
• 1 tsp oil
• 1/2 teaspoon cumin seeds
• 1 medium onion, chopped finely
• 1-inch piece ginger, chopped finely
• 1-2 green chillies depending on your preference, chopped finely
• ½ tsp turmeric powder
• ½ tsp cumin powder
• 1 tsp coriander powder
• ½ tsp red chilli powder
• 1 medium tomato, chopped finely
• 1 medium green capsicum, seeded and chopped
• Salt to taste
• ¼ cup fresh coriander leaves, chopped finely

Method

1. Wash the tofu under running water and place it on a plate with a folded napkin. Place another plate on top of it and put a heavy weight on this to squeeze out as much moisture from it as possible.
2. Heat the oil in a thick bottomed wide steel pan or a kadhai (Indian wok). Add the cumin seeds and sauté until they start to brown slightly. Immediately add the chopped onions and sauté till they are translucent and soft.
3. Add the ginger and chillies and sauté for about a minute.
4. Add one-fourth cup of water to the mixture and add in the cumin powder, turmeric powder, chilli powder, and coriander powder. Mix well and stirring continuously cook on medium heat for 30-40 seconds or till the mixture is dry and the spices have started releasing their flavours.
5. Add the tomatoes and cook on high heat for 2 minutes, sautéing and mixing it all the time. Cook till the tomatoes are soft.
6. Stir in the crumbled tofu, capsicum and salt. Mix well and cover the pot. Cook for 2-3 minutes on a low flame so the tofu absorbs all the flavours.
7. Turn off the heat and add half the coriander leaves. Mix well.
8. Serve in individual bowls and sprinkle the rest of the coriander on top.