Tofu bhurji with roti

Cooking time of 35 minutes – Serves 1

Nutritional Information

• 425 Kcal
• 12g Fat
• 1.7g Saturates
• 54g Carbohydrates
• 11g Fibre
• 20g Protein
• 0g Salt

Allergens & Dietary Requirements

Allergens

• Gluten
• Soybean
• Sulphites

Dietary Requirements

• Halal
• Kosher
• Vegetarian
• Vegan
• Pescatarian
• Dairy-free

Ingredients

• 1 tsp olive oil 
• 116g (1/4 block) firm pressed tofu (can be cut into small cubes or scrambled)
• 1/2 small onion, chopped
• 1/2  green bell pepper, chopped
• 1 small sized tomato, chopped 
• 1/4 tsp garam masala
• 1/4 tsp turmeric 
• 1 tbsp fresh coriander, chopped
• 70g wholewheat flour
• 60ml water 

Method

1. Heat the olive oil in a non-stick pan over medium heat. Add the chopped onion and bell pepper to the pan. Sauté for about 2-3 minutes until they soften.
2. Add the chopped tomato to the pan and cook for another 2-3 minutes until the tomato softens.
3. Reduce the heat to low. Add the turmeric powder and masala.  Stir well to combine the spices with the vegetables. Add a little water if the mixture becomes dry. Cover with a lid a cook for 5 minutes.
4. Add the cubed or scrambled tofu to the pan with the vegetables and stir gently with the vegetables. Add a little water to prevent tofu sticking. Cover with the lid and cook for 10-12 minutes on low heat. Keep checking everything 2 mons to ensure the tofu does not stick. If the mixture becomes dry, add a little more water.
5. While tofu is cooking, make the roti.
6. In a mixing bowl, place the wholewheat flour and gently add the water. Mix until a soft dough forms. Knead lightly. The amount of water needed may vary depending on the flour’s moisture content, so adjust accordingly. Knead for about 5 minutes until the dough is elastic.
7. To begin, divide the dough into two equal parts and form them into spherical shapes. If necessary, lightly coat each portion with a small amount of flour to prevent sticking. However, if you prefer to make a single roti, there is no need to divide the dough.
8. Heat a tawa or non-stick pan over medium heat. Take one portion of the dough and roll it out into a circular shape, about 6-8 inches in diameter. If making one single rotim roll it out into a circular shape, about 8-10 inches. Use dry flour to prevent sticking.
9. Place the rolled-out roti onto the preheated tawa or pan. Cook for about 30 seconds to 1 minute on the first side until small bubbles start to form.
10. Flip the roti and cook for another 30 seconds to 1 minute on the other side. Lightly press with a spatula to help the roti puff up. Flip again if needed to ensure both sides are cooked evenly.
11. Once the roti is cooked, remove it from the pan. 
12. Serve the rotis warm with the Tofu Bhurji.