My mum is my biggest source of culinary inspiration, because she is such an inventive chef. Her Tofu Burjee (a spicy, and insanely delicious tofu scramble) is how she elevated an ingredient as bland as tofu and made it into something incredibly flavourful. I firmly believe this is the best Tofu Burjee in the universe, but I might be a tad bit biased.
- 200 g firm/extra firm tofu
- 1 medium red onion/shallot finely chopped
- 2 medium tomatoes finely chopped
- 1 or 2 green chillies finely chopped (deseed them if you can’t take the heat)
- 1 medium Green bell pepper, chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ¼ teaspoon garam masala powder
- ½ teaspoon cumin seeds
- ½ tsp fennel seeds
- 1 tablespoon neutral oil
- Salt to taste
- A small handful of chopped coriander leaves for garnishing
- Crumble the tofu and keep aside. Don’t crumble them until they become a paste- let it remain chunky- like scrambled egg curds
- Heat the oil in pan, and once its hot enough, add cumin and fennel seeds.
- Once the cumin and fennel seeds release their aroma (lightly brown), add the chopped onions and cook until they are translucent.
- Add the chopped green chilies at this juncture and lightly fry them.
- Then add the chopped tomatoes and cook until they become soft. You can add a pinch of salt so that the tomatoes get cooked faster.
- Now add all the dry spice powders – turmeric, red chili powder, garam masala powder and stir through.
- At this juncture, add the chopped bell pepper and the crumbled tofu and let it cook for 2-3 minutes.
- Don’t cook this for a long time as the bell pepper might lose its crunch.
- Garnish the completed Tofu Burji with finely chopped coriander leaves.
- You can serve this Tofu burji with toast as a breakfast or brunch option, or with Indian rotis.
- This is also a great carb free entrée.
I can vouch for this scramble. It tastes good hot, cold and the next day as leftovers. Give it a go and let me know what you think!