Creamy Tofu Bhurji with Kachumber
By OcadoLife
Published on 05 January 2023
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 salad of tomato and cucumber in a zesty dressing makes a fresh accompaniment to balance the spice. Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 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
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.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.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.