Meera Sodha’s Scrambled Tofu Akuri
This vegan breakfast is no mere substitute for scrambled eggs; it's a deliciously flavourful dish in its own right, full of ginger, garlic, fresh chilli, and spices.
Introduction
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.
Ingredients
| 500g | silken tofu |
| 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 |
| ½ tsp | salt |
| 4 | slices of bread, toasted, to serve |
Method
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.
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