Tofu burji

Tofu burji (scrambled tofu) [alternative for scrambled eggs on toast].


 Firm or extra firm tofu, 500 grams, pressed such that all water is squeezed out
 Large onions: 2, chopped fine
 Clove of garlic: 1, chopped fine
 Green chilli: 1, chopped fine
 Coconut oil: 1 teaspoon
 Cumin seeds: 1 teaspoon
 Turmeric powder: ½ teaspoon
 “Kala namak” (black mineral salt): ½ to 1 teaspoon (to taste), available in all Indian grocery stores
 Fresh coriander to garnish


Heat coconut oil in a wok or pan on medium flame.  When the oil is hot, add cumin seeds.  Wait until the cumin seeds bubble and balloon. Add chopped onions, garlic and chilli.  Sauté till soft and onions are translucent.  Scramble the tofu by hand and add to the wok.  Fry the tofu with the onions until all liquid evaporate.  Keep stirring.  Add all the remaining spices including the mineral salt.  Stir well.  Take wok off the stove. Garnish with coriander.  Serve on top of a toasted bread or bun.  Serves two.