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| Tofu Eggs Akuri |
Eggs Akuri is a common Parsi breakfast dish that is served all over India.
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| The Ingredients |
Beaten eggs are combined with diced onions, tomatoes, green chilies and cilantro for a very tasty accompaniment to buttered toast. In Bengali households this style of scrambled eggs are given a bright golden colour with the addition of turmeric powder.
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| Extra-Firm Tofu |
I figured tofu would taste great with the scrambled eggs because of its firm and silky texture. To give it an Indo-Chinese twist, the diced cubes of tofu were tossed in chicken bouillon powder to give the tasteless tofu some punch. After allowing them to sit for 10 minutes, the cubes of tofu were soaked in beaten eggs before scrambling. No salt was added because the bouillon powder was salty enough.
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| Chicken Bouillon Powder |
These scrambled eggs taste great with buttered toast or hot chapatis or even steamed long-grain rice. I can imagine them stuffed inside egg parathas or bread pakoras...the possibilities are endless!