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  1. Recipes
  2. Light Bite Recipes
  3. Creamy Tofu Bhurji with Kachumber
Creamy Tofu Bhurji with Kachumber

By OcadoLife
Based on a popular street-food dish in India, this Creamy Tofu Bhurji with Kachumber, by chef Ravinder Bhogal, is made with tofu as a satisfying plant-based swap for the more commonly used paneer cheese. The kachumber…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

20 total
  • 30 g of vegan butter
  • 1 onion, finely chopped
  • 1 thumb-sized piece of ginger, peeled and finely grated
  • 3 garlic cloves, crushed or grated
  • 2 green chillies, finely chopped
  • 0.5 tsp of ground turmeric
  • 0.25 tsp of red chilli powder
  • 1 tsp of ground coriander
  • 1 tbsp of gram flour
  • 6 ripe tomatoes, 3 skinned and finely chopped and 3 deseeded and chopped
  • 340 g of silken tofu, broken up
  • 0.5 tsp of garam masala
  • 2 limes, juiced, plus wedges, to serve
  • 0.5 cucumber, deseeded and sliced
  • 0.5 red onion, finely sliced
  • 40 g of cashew nuts, toasted and chopped
  • 2 tbsp of rapeseed oil
  • 4 flatbreads, such as roti or chapati, to serve (optional)
  • 1.5 tsp of cumin seeds
  • 2 tbsp of coriander, finely chopped

Method

3 steps

  1. Step 1

    Melt the butter in a pan over a low heat; add 1 tsp cumin seeds and the onion; fry for 15 mins, until caramelised. Add the ginger, garlic and 1 of the green chillies; cook until fragrant. Add the spices, fry briefly, then add the flour; cook for 1 min. Add the 3 skinned and finely chopped tomatoes; simmer for about 5 mins, until jammy.

  2. Step 2

    Stir in 200ml water. Bring to a simmer; add the tofu. Cover with a lid and cook for 4-5 mins, then add the garam masala, juice of 1 lime and the coriander. Season well.

  3. Step 3

    For the salad, combine the 3 deseeded and chopped tomatoes, cucumber, red onion, cashew nuts, remaining green chilli, cumin seeds and lime juice, and 2 tbsp rapeseed oil in a bowl. Serve with the bhurji and the flatbreads, if liked, with lime for squeezing over.