Masala tofu bhurji with peas
Crumbled tofu cooked like spiced Indian scrambled egg, with peas, tomato and plenty of coriander.
- Time25 min
- LevelEasy
- Costabout £1.20 a head
Ingredients
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Method
- 1
Heat the oil in a large frying pan. Add the cumin seeds and let them sizzle for 30 seconds until they smell toasty.
0 min 30 s - 2
Add the onion and cook for 6 minutes until golden. Stir in the garlic and ginger for 1 minute.
6 min - 3
Add the tomatoes and spices. Cook for 4 minutes until the tomatoes break down into a thick paste.
4 min - 4
Crumble in the tofu and add the peas. Stir well and cook for 6 minutes until everything is hot and the tofu has turned golden yellow.
6 min - 5
Squeeze over the lemon juice and stir in the coriander.
- 6
Serve with wholemeal toast, rice or tucked into warm flatbreads.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.