Refuge recipes: tofu acuri
If you fancy taking part in Veganuary this year, we’ve persuaded our chefs to share a recipe for a vegan brunch dish: tofu acuri. This dish is inspired by the way the Parsi community in Mumbai cook eggs – and even if you’re a committed omnivore, we think this scrambled tofu more than stands up to your scrambled eggs.
Tofu acuri recipe
500g firm silken tofu
1 banana shallot or half a red onion, finely diced
1cm ginger, finely diced
1 clove garlic, crushed
1 red chilli, de-seeded and finely chopped
1 plum tomato, de-seeded and finely chopped
½ tsp ground cumin
½ tsp turmeric
Good quality sea salt (we like Maldon or Cornish)
2 slices good quality sourdough
A few sun-dried tomatoes
Handful of toasted pumpkin seeds
Handful of chia seeds
Handful of linseeds
Handful of coriander leaves, finely chopped
1. Place the tofu in a colander and leave over the sink until all the excess liquid has drained away. Transfer to a cloth to dry out further.
2. Gently sauté the shallot, chilli and ginger until softened, but without colour (about five minutes).
3. Add the garlic and cook for 2 minutes.
4. Add the spices and cook for a minute or so, until they start to caramelise, but not burn.
5. Add the plum tomato and cook till the mixture dries out a little.
6. Crumble in the tofu and stir gently with a fork until you have the texture of scrambled eggs. Then season to taste.
7. Toast the sourdough, then spoon over the tofu.
8. Garnish with the sun-dried tomatoes, seeds and chopped coriander leaves.