Prepare the Tofu: Drain the extra-firm tofu, then break it into small-to-medium chunks that resemble scrambled eggs. There is no need to press the tofu when using the specified extra-firm tofu. Bloom the Cumin: Heat the oil in a pan over medium heat. Add the cumin seeds and let them splutter, releasing their aroma into the oil. Sauté the Aromatics: Add the diced onion, green chilli if using, and minced garlic. Sauté for about 3–4 minutes, stirring occasionally, until the onion becomes lightly browned. Cook the Masala: Add the diced tomato, ground cumin, turmeric, Kashmiri chilli powder, salt, and ground black pepper.Stir thoroughly to combine the ingredients. Develop the Spices: Cook the tomato-spice mixture for 8–10 minutes, allowing the masala to cook down and come together well.If the mixture needs additional moisture while cooking, add a small splash of water. Add the Peppers: Stir the diced mixed bell peppers into the cooked masala, combining them evenly before adding the tofu.
Cook the Tofu: Add the prepared tofu chunks to the pan and gently combine them with the vegetable masala. Cook for 7–8 minutes, adjusting the cooking time if desired for texture: longer cooking produces a drier scramble, while shorter cooking keeps it softer and wetter. Finish the Bhurji: Sprinkle the garam masala over the tofu mixture, then add the juice of ½ lemon. Stir gently until everything is evenly incorporated. Garnish: Remove the finished scramble from the heat and scatter the chopped coriander leaves over the top.
Toast the Sourdough: For serving, coat a slice of sourdough bread with butter and toast it in a pan until golden brown.
Assemble the Toast: Spread a generous layer of mashed avocado over the toasted sourdough, then spoon the flavorful tofu scramble on top.
Serve: Serve the tofu bhurji toast alongside cherry tomatoes and a glass of Barefoot Moscato wine.
