Ingredients
- 200 g (crumbled or grated)
- Onion: 1 medium (finely chopped)
- Tomato: 1 medium (finely chopped)
- 1-2 (finely chopped, optional)
- ½ (finely chopped, optional)
- Ginger-garlic paste: 1 tsp
- Turmeric powder: ¼ tsp
- Red chili powder: ¼ tsp
- Coriander powder: ½ tsp
- Cumin seeds: ½ tsp
- Garam masala: ¼ tsp
- Salt: To taste
- Oil: 1 tsp
- Fresh coriander leaves: 1 tbsp (chopped, for garnish)
Preparation
Crumble or grate the tofu and set it aside.
If using store-bought tofu, press it gently with a paper towel to remove excess water.
Heat oil in a non-stick pan or skillet over medium heat.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn golden brown.
Stir in ginger-garlic paste and green chilies, and cook for another 1 minute.
Add chopped tomatoes and cook until they soften.
Mix in turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for 1-2 minutes.
Add capsicum (if using) and cook until slightly tender but still crunchy.
Add crumbled tofu and mix well with the masala.
Cook for 3-4 minutes, stirring occasionally, to let the flavors combine.
Adjust salt to taste.
Turn off the heat and garnish with fresh coriander leaves.
Serve hot with roti, paratha, or as a side dish with rice.
Notes
- Adjust green chilies and red chili powder based on your spice tolerance.
- You can add a splash of water if you prefer a slightly moist bhurji.
- Use firm or extra-firm tofu for the best results. Silken tofu is not recommended.
