Tofu bhurji

• Firm tofu · pressed 5 minutes, crumbled150 g
• Oil1 tsp
• Cumin seeds1/4 tsp
• Onion · finely chopped1 small
• Green chilli · finely chopped1
• Capsicum · finely chopped1/2
• Tomato · finely chopped1 small
• Turmeric1/4 tsp
• Red chilli powder1/4 tsp
• Kala namak1/4 tsp
• Saltto taste
• Coriander leaves · chopped1 tbsp

Method

1. 1

   Heat the oil in a pan on medium. Add cumin, then onion and chilli, and cook 2 to 3 minutes until translucent.

2. 2

   Add capsicum for 1 minute, then tomato, turmeric, chilli powder and salt. Cook 2 minutes until the tomato softens.

3. 3

   Add the crumbled tofu and stir to coat. Cook 3 to 4 minutes on medium-high so any water evaporates and the tofu picks up colour.

4. 4

   Switch off, sprinkle kala namak and coriander, and serve.

Tips

• Kala namak gives the eggy taste; add it at the end so it does not turn bitter.
• Press the tofu between two plates with a weight on top for a firmer, less watery bhurji.

Swaps

• No tofu? Use 2 eggs plus 2 egg whites for a similar protein egg bhurji.

Storage

Keeps 2 days in the fridge; reheat in a pan for 2 minutes.