Tofu Bhurji Vegan Bhurji

• servings: 3 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1/2 tsp oil (or 2 tbsp broth for oilfree)

1/2 red or yellow onion (, finely chopped)

1 clove garlic (, minced)

1 green chilli (, serrano or thai , finely chopped or use 2 tbsp finely chopped green bell pepper)

1/2 teaspoon ground cumin (or ground coriander)

1/2 tsp turmeric

1/4 tsp black pepper

1 medium tomato (, finely chopped) (Add in other veggies such as peppers, zucchini etc with the tomatoes if you like)

1/2 tsp salt (, divided)

14 oz firm tofu (, lightly squeezed to remove extra dipping moisture and crumbled evenly)

1/2 cup loosely packed cilantro

1/4 tsp kala namak

Directions

Heat oil in a skillet over medium heat. Add onion and cook for 3 mins or until starting to get golden. Add garlic and chili and a pinch of salt and cook for another 2 mins until golden.

Add turmeric, cumin, black pepper and mix in. Add tomatoes and 1/4 tsp salt and mix in, cook for a minute to soften. (Add in other veggies such as peppers, zucchini etc with the tomatoes if you like)

Add cilantro, crumbled tofu and 1/4 tsp salt and mix well. Cover and cook for 2 mins (longer for dryer). Taste and adjust.

Sprinkle in kala namak, and mix in for a few seconds and take off heat. Let sit for a minute before serving over toasts, pita bread or part of a breakfast bowl with roasted potatoes, crunchy greens.

Notes

Heeeeel klein beetje cayennepeper erbij

Lekker met heel fijn gesnede bloemkool en paprika

Nutrition

• Calories: 142 kcal
• Total Fat: 6 g
• Sodium: 442 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 12 g