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Meera Sodha’s Scrambled Tofu Akuri

Meera Sodha

by Meera Sodha from EAST

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.

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Meera Sodha

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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.

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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

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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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Expanding on her unrivalled knowledge of Indian cuisine demonstrated in her two previous cookbooks, Meera Sodha goes a step further with East, exploring the diverse and celebrated vegan and vegetarian dishes in Eastern cooking. Taking you on a journey from India to Indonesia, Singapore to Japan, China, Thailand, and Vietnam, this book is bursting with flavourful and exciting yet accessible ingredients in dishes that vary from noodles and curries, to rice dishes, salads and sweets.

Available to download for £1.99 for a limited time. UK customers only.


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From the book: EAST

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