Medium-firm tofu has just enough moisture to crumble into a scrambled egg–like texture in this breakfast dish inspired by Indian anda bhurji. Slightly pink in color, the kala namak (black salt) adds eggy, sulfurous flavors to this dish.

Antara Sinha
August 2021

Gallery

Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell

Recipe Summary test

total:
40 mins
Yield:
2 to 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place tofu in a medium bowl. Using a fork or your hands, crumble tofu into small pieces and curds, being careful not to over-mash. Set aside. 

    Advertisement
  • Heat oil in a large skillet over medium-high. Add cumin seeds; cook, stirring constantly, until fragrant, about 30 seconds. Add onion and chile; cook, stirring often, until mixture is softened and onion is golden brown around edges, about 6 minutes. Add tomato, garlic, and ginger; cook, stirring often, until tomato breaks down into a chunky paste, about 2 minutes. Stir in turmeric, black pepper, and kala namak until combined. Add tofu and kosher salt; gently fold into tomato mixture until tofu turns light yellow. Cook, stirring occasionally and being careful not to overwork, until liquid has slightly evaporated, about 7 minutes. Stir in cilantro. Serve over toast with lime wedges. 

Note

Look for kala namak (black salt) at South Asian grocery stores or online at desiclik.com.

Advertisement