Tuesday, September 27, 2016

Vegan Egg burji/Tofu Scramble

English Version
Konkani Version
  • 14 oz. tofu
  • 1 tsp. cumin seeds
  • 1/ 4 tsp chopped green chilies
  • 1 tsp red chili powder ( you can add spices like garlic powder, black pepper powder, white pepper powder)
  • ¼ tsp turmeric powder
  • Vegetables (spinach, mushrooms, tomatoes, asparagus, beans, peas, carrots, etc.)
  • Salt  to taste
  • Oil
  • Rinse Tofu with water and crumble with hands to bite size pieces.
  • Add salt, red chili powder and turmeric to tofu and Mix it nicely. Keep it aside.
  • Heat pan on low flame. Add cumin seeds and once they splutter add chopped green chilies.
  • Add finely chopped vegetables like onion, cabbage, mushrooms, asparagus (vegetables of your choice)
  • Stir fry for 2-3 minutes on medium flame.
  • Add finely chopped tomatoes.
  • Add salt, little bit of turmeric to the vegetables.
  • Add Tofu to the vegetables.
  • Finally add chopped spinach and cover and cook for 4-5 minutes on medium heat. Check to
See if there is enough moisture.
  • scramble tofu is ready. If there is extra water you can keep the flame on high and stir fry for 2 minutes until water evaporates.
  • Serve spicy, healthy tofu scramble with Bread, rice or just by itself.

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