Quick Tofu Saag Bhurji (Spiced Tofu and Spinach Scramble)

1.Prepare the tofu: Press the extra-firm tofu for at least 15 minutes to remove excess water. Crumble the pressed tofu into small, uneven pieces using your hands or a fork, resembling scrambled eggs.

2.Heat the oil or ghee in a large skillet or non-stick pan over medium heat. Once hot, add the cumin seeds and let them sizzle until fragrant, about 30 seconds.

3.Add the finely chopped onion to the pan and sauté for 4-5 minutes until softened and translucent. Add the minced garlic, grated ginger, and chopped green chilies. Cook for another minute until fragrant, ensuring the garlic does not burn.

4.Stir in the ground spices: turmeric powder, ground coriander, garam masala, and red chili powder (if using). Cook the spices for about 30 seconds, stirring constantly, until aromatic.

5.Add the chopped tomatoes and salt. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and start to break down into a thick paste.

6.Add the crumbled tofu to the pan. Mix well to coat the tofu evenly with the spice mixture. Cook for 5-7 minutes, stirring occasionally, allowing the tofu to heat through and absorb the flavors.

7.Add the chopped fresh spinach in batches, stirring until it wilts down completely. This should take about 2-3 minutes.

8.Stir in the black pepper and adjust salt if necessary. If using, stir in the lemon juice for brightness.

9.Remove from heat. Garnish generously with fresh chopped cilantro before serving hot with roti, naan, or toast.