Instant Pot Tofu Bhurji - Indian Style Scrambled Tofu
This recipe is very easy to make and is delicious. If you are bored of eating scrambled eggs, this recipe is for you.
Equipment
- Instant Pot
Ingredients
- 3 tbsp oil
- 1 tsp cumin seeds (jeera)
- 1/2 medium onion chopped
- 1/2 tsp ginger garlic paste (either freshly minced or bottled)
- 1 or 2 serrano pepper, small (hari mirch)
- 2 small roma tomatoes (chopped)
- 3/4 tsp red chili powder (cayenne pepper)
- 1 tsp ground coriander (dhaniya powder)
- 1/2 tsp ground turmeric (haldi)
- 1 tsp salt
- 1/2 cup cilantro (fresh and finely chopped)
- 14 oz extra firm tofu
- 1/2 tsp garam masala
Instructions
Prep
- Chop the onions, tomatoes, and cilantro. Slit the Serrano peppers lengthwise into 2 halves.
- Discard the water from the tofu. Crumble the tofu with hand and then a potato masher.
Cook
- Select sauté on the instant pot and adjust to normal.
- When the oil is hot add cumin seeds.
- When the cumin seeds begin to splutter in about 30 seconds add onions. Keep stirring. When the onions turn golden in about 2 to 4 minutes add ginger garlic paste, Serrano peppers, and tomatoes. Saute the tomatoes for about a minute or two until the tomatoes get mushy. Keep stirring.
- Add red chili powder, ground coriander, ground turmeric, salt, and cilantro. Stir. Let it saute for 30 seconds.
- Then add the crumbled tofu and stir. Let it saute for a few minutes until the water evaporates. Keep stirring.
- Garnish with garam masala and stir. Press cancel. Serve hot with tortilla.
Notes
On a scale of 1 to 5 in terms of spice levels, I would place it at level 2.5 with one Serrano pepper and at level 4 with 2. You can modify the spice levels accordingly.