Scrambled Tofu Bhurji

For vegans or those who are lactose intolerant, Tofu Bhurji is a miracle dish. Firm tofu has a texture very similar to paneer when crumbled, and it absorbs the spicy Indian flavors perfectly.

Ingredients

• 200g Firm Tofu – Drained and crumbled
• 1 Onion – Chopped
• 1 Tomato – Chopped
• 1/2 Capsicum (Bell Pepper) – Chopped (Optional, for crunch)
• 1/2 tsp Turmeric (Essential for the yellow egg-like color)
• 1/2 tsp Cumin Powder
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
• 1 tbsp Oil
• Salt (Black salt adds an eggy flavor)

Instructions

1. Prep Tofu: Press the tofu to remove excess water, then crumble it with a fork or your hands.
2. Sauté: Heat oil in a pan. Add cumin seeds, then sauté onions and capsicum until onions are golden.
3. Spices: Add tomatoes, turmeric, cumin powder, and chili powder. Cook until tomatoes are mushy.
4. Combine: Add the crumbled tofu and mix well. The turmeric will turn the white tofu into a vibrant yellow color.
5. Simmer: Cover and cook for 3-4 minutes so the tofu absorbs the flavors.
6. Flavor Kick: Crush kasuri methi between your palms and sprinkle it over the dish. Add salt (use some black salt if you want an egg-like taste).
7. Serve: Enjoy with toast or wrap it in a roti for a vegan kathi roll.

Nutrition Note

• Tofu is a complete protein, containing all 9 essential amino acids.
• It's much lower in saturated fat compared to Paneer or Eggs.