Tofu Burji

Sometime back I bought a big packet of extra firm tofu from a warehouse club. It was at a amazingly low price compared to what I buy at supermarkets. I got 4 cubes of tofu for the price of 1. But the problem was that all 4 cubes were in the same tub and the instructions said 'once opened consume within 4-5 days. So I thought of freezing a few cubes. When I defrosted the cubes, the texture of the tofu had completely changed. It was no more silky and white. The colour turned light yellow and texture become spongy and grainy. I immediately turned to the Internet to see if it was ok to consume it. Many websites said its perfectly good to consume frozen tofu.

I did make some curry using thawed tofu, but it would break easily and crumble. So I tried making burji out of it, just like how you would do with eggs.

Tofu Burji

1 cube frozen and thawed tofu
2 whole eggs or egg whites, optional
1 onion
1 tomato
4 green chillies
1/4 tsp turmeric
1/4 tsp garam masala, optional
1 sprig curry leaves
1/2 tsp jeera
1 tsp oil
few sprigs cilantro/coriander leaves

Freeze the tofu cube for about a day or more. Thaw the tofu, bring it to room temperature. Squeeze out the extra water and break into crumbs. Keep aside.

Finely chop onions, tomatoes and green chillies. Heat oil in a kadai, add jeera when it splutters add curry leaves and green chillies. Add onions and fry till its translucent. Now add garam masala and turmeric powder. Add tomatoes, mix well, cover and cook on a low flame. Cook till the tomatoes get mashed and blend well into the masala. If you choose to use eggs, add eggs now. As its cooking stir well so that the eggs scramble well. When the eggs are solid and cooked add crumbled tofu. Add salt. Stir well and cook on allow flame for 5 minutes.

Garnish with cilantro/coriander leaves.

It is very important to freeze and defrost the tofu, otherwise you wont get a crumbly tofu that resembles scrambled eggs.
Frozen Tofu

You can make Burji with only eggs or only tofu or both. I use 2 egg whites and 1 cube tofu, the eggs add the egg flavour to the burji that once wont find out there is tofu mixed with it. I like to keep my dished low in cholesterol, hence I use only the egg whites. You can use whole eggs too.