Tofu bhurji

This tofu bhurji is my take on scrambled tofu with warm Indian spices. It’s great to eat at any time of day! I had mine for brunch along with multigrain toast, avocado, and a kale, pineapple, and ginger smoothie for a nutrient-packed meal! It’s super easy to make, so try it out! Let me know if you do, and if you post to Instagram use #plantbasedartist! I’d love to see your creations 🙂

ingredients

1 teaspoon coconut oil (or cooking oil of choice)

1/2 teaspoon cumin seeds

1 teaspoon grated ginger

1/2 block tofu (7 oz)

1/4 cup diced tomatoes

1/4 cup diced bell peppers

1/2 teaspoon cumin coriander powder

1/4 teaspoon red chili powder (or cayenne powder)

1/4 teaspoon turmeric powder

1/4 teaspoon garam masala

1/4 teaspoon salt (or to taste)

1/4-1/2 teaspoon lemon juice

1 teaspoon chopped cilantro

method

heat cooking oil in a non stick sauté pan on medium heat and add cumin seeds. cook until cumin seeds begin to brown and add grated ginger. mash the tofu with a fork and add to the pan. cook until the tofu begins to brown and add tomatoes and bell peppers. add the cumin coriander powder, red chili powder, turmeric powder, garam masala, and salt, and continue to cook until the peppers are softened. add lemon juice to taste and adjust spices to personal preference. remove from the heat, top with chopped cilantro, and enjoy!

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