Ingredients:
1 block of firm tofu (200g)
1 cup of onion, finely chopped
1/2 cup of tomato, finely chopped
1/2 cup of red bell pepper, finely chopped
1/2 cup of mushrooms, finely chopped
1 tablespoon of coarsely ground ginger garlic paste
1 green chili, finely chopped (optional)
1/4 teaspoon of turmeric powder
1 teaspoon of garam masala
1/4 teaspoon of black salt
Rock salt to taste
Fresh coriander leaves for garnish
Instructions:
Grate the tofu with a grater and set it aside.
Heat a thick-bottomed pan over low heat.
Add the chopped onion and sauté for a few minutes.
Add the chopped tomato and sauté for a while. The water in the tomatoes will help the onion cook, as tomatoes are high in water content.
Add the coarsely ground ginger-garlic paste and sauté for a few minutes.
Now, add the green chili (if using) and sauté for a few minutes. Cover the pan with the lid until the tomato is soft and mushy. Keep the flame low.
Add turmeric powder and garam masala. Mix well.
Add the grated tofu to the pan and mix well with the onion-tomato mixture.
Cover the pan for about 2-3 minutes until the tofu is cooked through and well coated with the spices.
Switch off the gas and add 1/4 teaspoon of black salt and rock salt to taste.
Garnish with fresh coriander leaves and serve hot with roti, bread, or rice.
Enjoy your vegan tofu burji!