Ingredients
Units
Scale
- 1 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 396 g block of tofu
- 2 medium onions (chopped)
- 2 green chillies (chopped)
- 1/2 tbsp grated garlic
- 1 tsp grated ginger
- 1 bell pepper (chopped)
- 1 large tomato (chopped)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp ground turmeric
- 2 tsp Kashmiri chilli powder (or cayenne powder)
- 1/2 juice from a lemon
- salt (to taste)
- 1/8 tsp ground cinnamon
- 1/4 cup chopped coriander
Instructions
- Heat oil in a pan over medium heat. Add in cumin seeds and fennel seeds, and cook until fragrant. Mix in the onions and green chillies, and cook until the onions are translucent. Add the grated ginger and grated garlic, and cook for a few seconds. Add chopped bell pepper and chopped tomato and cook for another 1-2 minutes. Add in ground cumin, ground coriander, ground turmeric, salt, and Kashmiri chilli powder, and cook for 2-3 minutes.
- Crumble tofu into small pieces, directly into the pan, mix and cook for 2 minutes. Add the lemon juice. fresh coriander leaves, and ground cinnamon. Mix until well combined, and remove from heat. Enjoy with some warm toasted bread, avocado, vegan mayo and chili oil!
Nutrition
- Calories: 142
Find it online: https://cookingwithparita.com/recipe/tofu-bhurji/