This recipe is an adaptation of the popular Paneer Bhurji, a spicy Indian dish made with paneer (Indian Cottage Cheese), onion and spices. Here paneer is replaced with tofu, which is low in calories and an excellent source of proteins. This dish is as easy to make as it is delicious. Serve this with Indian flatbreads for a sumptuous meal.
I am happy to share with you all that this recipe has been featured in BBC goodfood magazine, Asian Edition May 2015.
2 tablespoons vegetable oil
½ teaspoon cumin seeds
2 medium onions, finely chopped
3-5 garlic cloves, peeled and finely chopped
1 tablespoon peeled and grated fresh ginger
1 medium tomato, finely chopped
½ teaspoon turmeric powder
1 teaspoon red chilli powder, or to taste
1/8 teaspoon garam masala powder
750g firm tofu, gently rinsed and patted dry with a kitchen paper
Salt to taste
Finely chopped coriander leaves for garnish
- Heat the oil in a pan over medium-low heat. When hot, add the cumin seeds and stir until fragrant.
- Add the onions and cook until soft and translucent, 5 to 8 minutes, stirring gently.
- Add the garlic and ginger and stir for a minute or so, until fragrant.
- Add the tomato and mix. Cook the tomato until pulpy, stirring frequently.
- Add the turmeric, red chilli and garam masala powders. Mix well.
- Add the tofu, gently crumbling it with your fingers. Add the salt and mix to evenly coat the tofu with the spices. The tofu will release some water as it cooks. Cook for 8 to 10 minutes or until heated through and all the water has evaporated, stirring frequently.
- Taste and correct the seasoning if necessary.
- Remove from the heat and serve garnished with coriander leaves.