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3 cups - firm tofu, grated
1 - red
1 cup - bell peppers (red, yellow and green mix for colour)
1/2 cup - peas
1/4 cup -
2 to 3 -
1/2 tsp -
1/4 tsp -
1/4 tsp -
1 tsp - ginger-garlic paste
1/2 tsp - coriander-cumin powder
Salt to taste
A few sprigs -
How to Make Tofu Bhurji
Place the grated tofu in a bowl.
Add the spices (garam masala, turmeric, ginger-garlic paste and coriander-cumin powder) along with sliced chilli, 1/2 tbsp of olive oil/vegetable oil and cilantro.
Use your hands to toss them together until blended. Set aside covered for about 15-20 minutes.
In a skillet, add onions with a little salt.
The salt will let out some water from the onions, helping it to cook faster especially in the absence of oil. You can add oil too if you want.
Add cumin seeds and let it cook for another minute.
Add the bell peppers and tomato and cook for another 2 minutes until they get soft.
Add the puree and cook until the raw smell of the puree goes away.
Add the tofu and stir for 2-3 minutes.
Add the peas and cook for another 5 minutes.
Serve warm garnished with cilantro.
Recipe Courtesy: http://chefinyou.com/
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.