Tofu scramble or in India we call it “Tofu Bhurji” which means scramble, is a great alternative to the egg scramble. Tomatoes, green onion, and cilantro makes this protein-packed tofu scramble a tasty breakfast. What is special about this recipe is that I add black salt instead of regular salt and that is what gives the tofu that egg aroma. With this recipe your family won’t even miss the eggs!
4 green onions, chopped (about ½ cup)
1 clove garlic, minced (about 1 tsp.)
½ inch ginger root grated
1 tbsp. olive oil
½ tsp of cumin seeds
¼ tsp. ground turmeric
1 green chili thinly sliced
1 large tomato finely diced
1 14-oz. pkg. medium tofu, drained and crumbled
1 tsp black salt
2 Tbsp chopped cilantro
1 Heat large non-stick skillet over medium heat adds olive oil. Add the cumin seeds and let it sizzle for a minute.
2 Add the onions and cook 7 minutes, or until just tender. Stir in ginger, garlic, green chilies, cumin, turmeric, and tomatoes and cook 3 minutes more.
3 Add tofu and cook 5 minutes, or until heated through and all liquid has cooked off. Add the black salt.
4 Stir in cilantro. Serve warm with toast.
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