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Scrambled Tofu (Tofu Bhurji)

#Indian   #Snacks   #Breakfast  

Table of Content

This goes well with Tava Roti as well as Wheat Gluten Bread.

  • Key Stats

    20 minutes, 2 portions, Type: 🥬, Category: Indian, Net Carbs per serving: 12.97 , Total Net Carbs: 25.94

  • Ingredients

    1. Green Chillies: 2-3 medium size
2. Tomato: 100 gms(1 Large)
3. Ginger: 1 tbsp(1 inch)
4. Red Onion: 200 gms(1 Large)
5. Garlic: 3 cloves
6. Avocado Oil: 3 tablespoons
7. Cumin: 1 teaspoon
8. Turmeric: 1 teaspoon
9. Red Chilli Powder: 1 teaspoon
10. Tofu: 250 gms
11. Pink Himalayan Salt: to taste 
12. Pepper: to taste

  • Cookwares

    1. Fork
    2. Bowl
    3. Knife
    4. Frying Pan
    5. Spatula

  • Steps

    • Finely chop Green chillies (2-3 medium size), Tomato (100 gms(1 Large)) and Ginger (1 tbsp(1 inch)) using knife
    • Cut Red Onion (200 gms(1 Large)) and Garlic (3 cloves) using knife into small pieces.
    • Place all cut and chopped veggies in a bowl
    • Pour Avocado Oil (3 tablespoons) in a frying pan and put it for heating.
    • Add cumin (1 teaspoon), turmeric (1 teaspoon) and red chilli powder (1 teaspoon) and keep stirring with spatula.
    • After 45 seconds or so add cut and chopped veggies from bowl and keep stirring.
    • Use a fork to mash Tofu (250 gms).
    • Add the coarsely mashed tofu and keep stirring.
    • Let it cook for 5-8 minutes.
    • Add Pink Himalayan Salt (to taste) and pepper (to taste).
    • Serve hot.

  • Process

    FINELY CHOP GREEN CHILLIES (2-3 MEDIUM SIZE),TOMATO (100 GMS(1 LARGE)) AND GINGER (1 TBSP(1INCH)) USING KNIFECUT RED ONION (200 GMS(1 LARGE)) AND GARLIC (3CLOVES) USING KNIFE INTO SMALL PIECES.PLACE ALL CUT AND CHOPPED VEGGIES IN A BOWLPOUR AVOCADO OIL (3 TABLESPOONS) IN A FRYING PANAND PUT IT FOR HEATING.ADD CUMIN (1 TEASPOON), TURMERIC (1 TEASPOON) ANDRED CHILLI POWDER (1 TEASPOON) AND KEEP STIRRINGWITH SPATULA.AFTER 45 SECONDS OR SO ADD CUT AND CHOPPED VEGGIESFROM BOWL AND KEEP STIRRING.USE A FORK TO MASH TOFU (250 GMS).ADD THE COARSELY MASHED TOFU AND KEEP STIRRING.LET IT COOK FOR 5-8 MINUTES.ADD PINK HIMALAYAN SALT (TO TASTE) AND PEPPER (TOTASTE).SERVE HOT.

Nutritional Info

Calculated Net Carb Info (Total Net Carbs for entire dish: 25.94)
Ingredient Amount Recipe Unit Conversion Factor Amount used in Recipe(gms) Net_carb/100gms Source Calculated Net Carb in recipe
Green Chillies 2-3 MEDIUM SIZE 0.0 0.0 0.7 UKDB 0.0
Tomato 100 GMS 1.0 100.0 2.5 LABEL 2.5
Ginger 1 TBSP 15.0 15.0 8.1 UKDB 1.22
Red Onion 200 GMS 1.0 200.0 8.5 UKDB 17.0
Garlic 3 CLOVES 3.0 9.0 16.3 UKDB 1.47
Avocado Oil 3 TABLESPOONS 15.0 45.0 0.0 NCCDB 0.0
Cumin 1 TEASPOON 5.0 5.0 0.0 UKDB 0.0
Turmeric 1 TEASPOON 5.0 5.0 0.0 UKDB 0.0
Red Chilli Powder 1 TEASPOON 5.0 5.0 0.0 UKDB 0.0
Tofu 250 GMS 1.0 250.0 1.5 LABEL 3.75
Pink Himalayan Salt to taste 0.0 0.0 0.0 NCCDB 0.0
Pepper to taste 0.0 0.0 3.5 LABEL 0.0
Grand Total - - - - - - 25.94
Recipe in Cooklang 
>> Serving Size: 2 portions
>> Cooking Time: 20 minutes
>> Category: Indian
>> Type: Vegetarian
Finely chop @Green chillies{2-3%medium size}, @Tomato{100%gms(1 Large)} and @Ginger{1%tbsp(1 inch)} using #knife{}
Cut @Red Onion{200%gms(1 Large)} and @Garlic{3%cloves} using #knife{} into small pieces.
Place all cut and chopped veggies in a #bowl{}
Pour @Avocado Oil{3%tablespoons} in a #frying pan{} and put it for heating.
Add @cumin{1%teaspoon}, @turmeric{1%teaspoon} and @red chilli powder{1%teaspoon} and keep stirring with #spatula{}.
After 45 seconds or so add cut and chopped veggies from #bowl{} and keep stirring.
Use a #fork{} to mash @Tofu{250%gms}.
Add the coarsely mashed tofu and keep stirring.
Let it cook for ~{5-8%minutes}.
Add @Pink Himalayan Salt{to taste} and @pepper{to taste}.
Serve hot.

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