Wednesday, September 26, 2012

Scrambled Tofu Curry

Some days it's very hard for the day to pass on & I'm in a getting bored phase these days. Hubby being busy at office with work & him not even coming for lunch makes me a lone person whole day with doing nothing.
Coming to this curry I have to say it's a replacement to egg burji for vegetarians & vegans too.As you all know tofu is filled with protein so it won't be a bad idea to include it in our daily diet.

2 Cups of scrambled tofu
1 Cup chopped onions
2 Green chili's
1/4 Cup green peas
1 Tomato 
1 Tsp red chili powder
1 Tsp coriander cumin powder
Cilantro for garnish
For seasoning 
1 Tsp mustard
1 Tsp jeera
1 Tbs oil

Making scrambled tofu:

Generally tofu is stored in water.In order to make it edible first we have to remove excess water out of it. So I generally cover tofu in a cheese cloth & place mortar on it or something heavy. Leave it for 20 mins so the excess water will be squeezed out. Later remove tofu from cheese cloth & scramble it. 

Heat a pan with oil to that add mustard & jeera.Add onion to pan when the mustard starts jumping. Fry them translucent and then add green chili's,peas & diced tomato to pan.Add salt to them & close pan with a lid. Allow it cook for 5mins & then add scrambled tofu to pan.
Saute it for 10mins till then tofu comes out spongy by loosing all the water to heat.Sprinkle some red chili & coriander cumin powder to pan & saute them for 3 more mins.Switch off heat & garnish it with cilantro. 

1. Add some garlic for much more flavor. 
2. I used both green chili's & chili powder but you can avoid any of them to lessen the spiciness in curry.