Friday, October 20, 2017

Scrambled Tofu & Eggs Akuri

Scrambled Tofu & Eggs Akuri
Eggs Akuri is a common Parsi breakfast dish that is served all over India.

Prepped 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.

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 mashed with a fork and soaked in beaten eggs before scrambling.

Chicken Bouillon Powder
No salt was added because the bouillon powder was salty enough.

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!

2 eggs, beaten
1/2 (14 oz.) pkg. extra-firm tofu, sliced horizontally across the slab and diced
2 tsp. chicken bouillon powder
1 onion, minced
1 tomato, minced
1 green chili (or more), minced
2 Tbsp. cilantro, diced
2 Tbsp. butter

  1. Toss tofu cubes with chicken bouillon powder and set aside for 10 minutes.
  2. Mash tofu cubes, beat eggs, pour over tofu and stir together gently.
  3. Melt butter in a skillet over medium-high heat and stir-fry green chilies and onions until translucent.
  4. Add tomatoes and cilantro and stir-fry for a few minutes.
  5. Pour eggs and tofu into skillet and scramble until eggs set.
Serve with buttered toast or chapatis for a protein-rich breakfast.

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