Thursday, September 17, 2009

Tofu Bhurji

Paneer bhurji is an Indian dish made of scrambled Paneer and spices with other optional veggies.It is a dry dish and can be used as a topping for bread or sandwich filling or with rotis or for me consumed as itself.There are several versions of this dish and I know I need not say much more about it.

I decided to make a vegan version by using tofu instead of paneer.Several of the Indian dishes are vegan or can be veganized.I have already made Tofu Akuri where instead of eggs I used tofu and now I wanted to use tofu in a similar scrambled way with other spices replacing Indian cottage cheese Paneer.I am a fan of paneer and have also been using tofu.I have also simply replaced paneer in an earlier dish Peas and Tofu Masala and I could not feel any taste difference with this replacement.For the scrambled dish ,I have used wonderful DK of ChefInYou's hearty Tofu Burji recipe without any changes.

Ingredients:
Tofu:2 packet drained for atleast 1 hour on paper towels or 3 cups firm tofu grated
Peas: 1/2 cup
Capsicum/Bell Pepper: 1 big cubed
Red Onion: 1 chopped long & thin
Tomato : 1 cubed
Green chillies:2-3 slit


(Spices can be adjusted as per taste)
Garam Masala:1/2 tsp +
Turmeric Powder:1/4 tsp +
Jeera/Cumin seeds :1/4 tsp+
Coriander-Cumin Powder:1/2 tsp +

Ginger -Garlic Paste:1 tsp
Cilantro/Coriander: few sprigs chopped
Salt
Olive/Vegetable oil:1/2 tbsp

Preparation:
If your tofu comes in water-locked packets like mine,then make sure you drain it in several sheets of paper towels for atleast an hour changing the sheets as and when necessary.

Grate tofu in a big bowl.Add to it, garam masala,turmeric powder,coriander-cumin powder along with oil,clit green chillies and ginger -garlic paste.Mix well using hands till well blended and keep it aside covered for 15-20 minutes so that tofu absorbs the flavours.


In a deep dish pan/kadai/skillet,add chopped onions along with little salt.The salt brings out the water in onion which prevents them from sticking to the bottom of the skillet and also cooks/browns them faster thus avoiding the use of oil.You can add oil at this stage or any other stage though.

Once the onions are browned,add cumin seeds and saute for 1 minute, then add bell pepper and tomato and cook till soft.Then add tomato puree and continu cooking until the raw smell of puree disappears. Then add the spiced tofu mix and saute till everything is blended.Then add peas and stirfry till the peas gets .Garnish with cilantro and serve hot with rotis,on top of breads or anyway you wish.

The dish was very hearty and I enjoyed it as itself.I couldnot feel any difference by using tofu in this dish also instead of Paneer.Hearty tofu bhurji is on way to IAVW:Indian,an event by Vaishali of HolyCow, and currently hosted by Graziana of ErbeinCucina .Hearty Thanks DK for the excellent recipe and also the lovely step by step pictures

Updated on 18th September 09: The yummy and spicy dish is also travelling all the way to MLLA:15 ,a legumy event by Susan,The wellseasoned Cook and hosted this time by Sia of MonsoonSpice .

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