Masaledaar Tofu Bhurji Recipe - Crumbled tofu cooked into bhurji with fresh indian spices and vegetables.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tofu(टोफू), Onions(प्याज़ )

Cuisine : Indian

Course : Main Course_Veg

Masaledaar Tofu Bhurji

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Masaledaar Tofu Bhurji checkout Chilli Tofu , Stir Fried Tofu , Dry Chilli Tofu , Five Spice Tofu . You can also find more Main Course_Veg recipes like Teekha Laal Batata, Cauliflower Ani Batata Sukke, Kadai Vegetables, Spaghetti With Olive Oil, Garlic And Chilli. Or try out these recipes from Indian Cuisine like Hare Masalewali Machchli, Ragi Sesame Laddoo, Palak Murgh Kabab, Palak Paneer Tofu.

Masaledaar Tofu Bhurji Recipe - How to make Masaledaar Tofu Bhurji

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Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Medium

Ingredients

  • Tofu 300 grams

  • Onions 2 medium

  • Ginger 1 inch piece

  • Tomatoes 2 medium

  • Green capsicums 2 medium

  • Green chillies 2

  • Cumin seeds 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 tablespoon

  • Cumin powder 1 teaspoon

  • Fresh coriander leaves 1/4 cup

  • Oil 1 1/2 teaspoons

  • Salt to taste

Method

Step 1

Drain the tofu and crumble it into small pieces. Peel and finely chop onions and ginger. Wash and finely chop tomatoes. Wash, remove stem, deseed and finely chop green chillies and capsicum.

Step 2

Wash and finely chop coriander leaves. Heat oil in a non-stick pan, add cumin seeds and cook till it starts to change colour.

Step 3

Add chopped onion, ginger and green chillies. Stir-fry till onion becomes translucent. Dissolve turmeric powder, cumin powder, coriander powder and red chilli powder in half cup of water and add this to the pan.

Step 4

Cook on medium heat for half a minute, stirring continuously. Add chopped tomatoes and cook on high heat for two minutes, stirring continuously. Stir in crumbled tofu, chopped capsicum and salt to taste. Mix well.

Step 5

Reduce heat and cook for two to three minutes, tossing frequently to prevent sticking, which happens when cooking tofu. Sprinkle chopped coriander leaves on top and serve. 

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