Tofu Burji

So the Valentines Day is over and here I have something for all your hearts which went through a lot on this day. So here’s to a healthier, better HEART --- Tofu.
Tofu Burji is something I learned recently from my wonderful friend S. The first time I had it , it tasted so good, I didn’t believe it was tofu, I was sure it was eggs. It is sooooooo tasty that you have to eat it to believe it and even if you are not a big time Tofu fan, I insist, yes insist that you try it at least once before giving a verdict.
Of course the fact that S is a great cook made the whole thing easier. She told me exactly what to do to make it simple yet very tasty. Thanks to S who is not only a great cook but also a entrepreneur, check out her business portal BombayAvenue

Tofu Burji, a very simple and easy recipe, healthy and yet delicious. This tastes exactly like egg burji or scrambled eggs. Only thing is it takes more time than to make egg burji, don’t try to rush it, doesn’t help. Since we are great “egg in all form” lovers ( Sunday ho ya Monday, roj khao Andey) but can’t have too much because of the cholesterol factor, this recipe was a delight. Now I make it enough and pack it for lunch often. You can have it with Roti or just by itself, what we end up doing most of the time. My daughter who is an egg fan too, eats this happily thinking its scrambled eggs and that is a big achievement I tell you


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Tofu Burji

What you Need

Tofu ~ 1 packet NaSoya soft tofu
Onion ~ 1 and ½ chopped fine
Tomato ~ 1 chopped in small pieces
Garlic ~ ½ clove chopped fine (not shown in pic)
Green Chilli ~ 4/ 5 finely chopped (not shown in pic)
Corriander leaves ~ quarter of a bunch chopped (not shown in pic)

Olive Oil
Salt

How I Do It

Drain water from the soft tofu packet and crumble it with your hands. It’s very soft and will crumble easily
Chop onions real fine, chop the tomatoes in small pieces. Same as you would for egg burji
Heat Olive Oil in a Frying pan
Add the chopped garlic
As soon as you get the flavor of garlic, add the chopped onion. Fry till they turn a nice pink
Add the chopped tomatoes and sauté till the tomatoes are well cooked and mixed well
Add the green chillies if you want them.
Add the crumbled tofu.
Sauté till all the water evaporates. Since soft tofu retains a lot of moisture a lot of water may come out and so this step will take some time. You need to dry up all the water and by the end of this the tofu should be dry
At this point you may need to add a little oil, add a lttle to add a little more flavor
Add half of the chopped coriander, salt and mix well and sauté for some more time
Taste to see if it tastes like scrambled eggs, if not yet, you need to sauté a little more.
The end result would look like the pic below
Garnish with rest of the coriander and serve with Roti or enjoy by itself

Note: More Tofu Burji Recipes
Tofu Podimas from PremaSundar

Update on May 2007: Did this with Firm Tofu and that turned out good as well

Trivia:The English word "tofu" comes from the Japanese tōfu which itself derives from the Chinese dòufǔ. Though Tofu is of Chinese origin in both languages it means "bean curd"