Meera Sodha's Scrambled Tofu Akuri
Scrambled tofu is not a poor substitute for scrambled eggs but a genuine contender; silken tofu’s mild personality makes it a perfect vehicle for louder Indian flavours. Here I’ve cooked the scrambled tofu akuri-style, which is how the Parsi community eat their scrambled eggs – using the holy trinity of ginger, garlic and chilli, seasoned with cumin and fresh coriander.
|½ tsp||cumin seeds|
|2 tbsp||rapeseed oil, plus extra to serve|
|1||large red onion, very finely chopped|
|1||green finger chilli, very finely chopped|
|1||clove of garlic, crushed|
|1cm||ginger, peeled and grated|
|1||medium sweet vine tomato (70g), finely chopped|
|2 tbsp||finely chopped coriander|
|½ tsp||ground turmeric|
|4||slices of bread, toasted, to serve|
Line a sieve with kitchen paper or a clean cloth, carefully place the tofu in the sieve and allow to drain over a bowl for at least 10 minutes. Place the cumin seeds in a pestle and mortar and crush to a coarse powder.
Heat the oil in a non-stick frying pan and, when hot, add the ground cumin seeds. Stir-fry for a minute until the smell rises, then add the onion. Fry for 8 minutes until soft, sweet and browning, and add the chilli, garlic and ginger. Fry for 2 minutes, then add the tomato, coriander, turmeric and salt.
Take the tofu and crush it between your fingers into the pan (or mash it in the pan with a potato masher). Cook for a few more minutes, until the tofu is piping hot and well mixed with the other ingredients, then serve immediately on toast, drizzled with oil if you wish, alongside ketchup and a pot of chai.