Scrambled Spiced Beancurd/Tofu Burji:)

Tofu or Bean curd is made with soy milk making it a healthy substitute of paneer. It is low in fat, suitable for vegans (as it is plant-based) and also for people with dairy intolerance. Different varieties of tofu are available in the store these days, and I, here, have used the firm, fresh tofu. Though tofu, is Asian in origin, and widely used in Asian cuisine, the tofu burji is a total Indian way of serving it:)

Firm tofu- 2 square cubes

Onions- 1 medium

Chopped Ginger-1/2 tsp

Chopped Green Chillies-1

Tomatoes- 2 medium

Turmeric Powder- 1/2 tsp

Red Chilly Powder- 1 tsp

Coriander Powder- 1 tsp

Garam Masala- 1/2 tsp

Crumble tofu and keep aside, Saute chopped onions, chopped ginger and chopped green chillies. When they start getting browned, add tomatoes chopped. Saute. Add turmeric, Red chilly powder, and coriander powder. Saute till oil leaves sides. Add the tofu. Add salt. Tofu does not need any cooking. Add a little garam masala. Add chopped coriander leaves. Mix well and take off the fire. Serve hot with chappathis/bread.