Anti Inflammatory Vegan Tofu Bhurji
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Learn more →Ingredients
4 servings
- 14 oz firm tofu
- 2 tbsp neutral oil (such as avocado or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 tsp cumin seeds
- 1 medium yellow onion, finely diced
- 1 green chili (such as serrano or jalapeño), finely chopped
- 1 tbsp fresh ginger, finely grated
- 3 garlic cloves, minced
- 2 medium tomatoes, finely chopped
- ½ tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp red chili powder
- ½ tsp garam masala
- ¾ tsp salt, plus more to taste
- ½ medium green bell pepper, finely diced (optional)
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tsp lemon juice (optional)
Instructions
- 1
Drain the tofu and press it firmly between two clean kitchen towels or paper towels for 5 minutes to remove excess moisture. Crumble it by hand into rough, irregular pieces roughly the size of scrambled egg curds — some smaller crumbles and some larger chunks give the best texture.
- 2
Heat 2 tbsp oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the cumin seeds and cook, stirring, until they sizzle and turn a shade darker, about 30 seconds — watch closely, as they can burn quickly.
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