Tuesday, September 27, 2011

Tofu bhurji

This is a great take on Egg Bhurji the quintessential Mumbai spicy scrambled egg breakfast paired with soft fresh buttered buns or Paav. mmyum! I made this version with extra firm tofu, but I guess one can make it with softer tofu as well.

Cumin seeds
Onion (chopped)
Ginger (small piece)
Red chili powder
Pickled peppers (chopped)
Green peppers (finely chopped)
Peas (a couple tablespoons of frozen peas would work well)
Tomato (chopped)

In about a couple tsps of olive oil, add a tsp of cumin seeds, fry for a minute then add onion and ginger and fry until onion gets translucent. Add half tsp of turmeric, and red chili powder. Add green peppers, pickled peppers, peas. Stir for a couple minutes, then add crumbled tofu. Fry well on high heat. Add tomatoes. Stir well.
Remember to season with salt at every point right from the onions to the tomatoes.

This would be great as a bruschetta, on sliced, toasted french baguette, rubbed with garlic.

I'll post pictures the next time I make it again, which I suspect will be soon, judging from the way it turned out today!

P.S.  I thought I'd add this as a comment, since I saw this now. But I can't add links to comments for some reason. I saw a wonderful recipe using tofu, similar one, by my friend Vaishali. She pairs her bhurji with wonderful bagels as a breakfast item. Super! Here.