Tofu Bhurji (Pakistan-Inspired Scrambled Tofu)

The first time I had Egg Bhurji in my Pakistani friend's house, I was hooked. It hit me that cilantro really could bring a powerful punch to some dishes. Egg Bhurji reminds me of breakfast after sleeopver with friends, with slices after slices of white bread going into the toaster. I recreated a vegan version of it and made sure I did not miss any crucial ingredients.

Serves 1

INGREDIENTS

1 piece of hard tofu, cubed
1/4 carrot, chopped
1 small red tomato, roughly chopped
2 stalks of fresh cilantro, finely chopped
1 piece of bird's eye chili, sliced (depending on your preferences)
2 shallots, chopped
1 garlic cloves, chopped
1 tsp of minced ginger
1 tsp of turmeric powder
1 tsp of chili powder/flakes
1 tsp of coriander powder
1 tsp of fennel powder
Salt, to taste

DIRECTIONS

1. Heat pan with oil over medium. Toss shallots, garlic, ginger, bird's eyes chili, tomato and carrot in. Stir for 5 minutes.
2. Add tofu in and scramble it with your spatula. Add cilantro in.
3. Add in salt and all of the spice powder. Stir well and be careful not to burn the spices. Add 2-3 tbsp of warm water if the wok starts to brown.
4. Remove from heat and serve with any bread of your preferences.