Soya Chunk and Egg Breakfast Scramble

1Place the dried soya chunks (1 cup) in a bowl and pour 2 cups of boiling water over them. Let them soak for 10 minutes until they soften and expand.

2Drain the soya chunks and squeeze out excess water by pressing them gently. Roughly chop the chunks into bite-sized pieces and set aside.

3In a medium bowl, crack the eggs (3 large) and whisk them with a pinch of salt and black pepper until smooth and slightly frothy.

4Heat 2 tablespoons of oil in a non-stick skillet over medium heat. Add cumin seeds (½ teaspoon) and let them sizzle for about 30 seconds.

5Add the finely chopped onion (1 small) and sauté until translucent and lightly golden, about 3-4 minutes.

6Add the chopped green chili (1) (if using) and tomato (1 small). Cook for another 2-3 minutes until the tomato (1 small) softens.

7Stir in turmeric powder (¼ teaspoon), red chili powder (½ teaspoon), garam masala (½ teaspoon), and salt. Mix well to combine the spices with the onion (1 small)-tomato (1 small) mixture.

8Add the chopped soya chunks to the pan, stirring to coat them evenly with the spices. Cook for 4-5 minutes, stirring occasionally, until the soya chunks are heated through and slightly browned.

9Reduce the heat to low. Pour the whisked eggs (3 large) evenly over the soya chunk mixture. Let it sit undisturbed for 20 seconds, then gently stir and fold the eggs (3 large) into the soya chunks, cooking slowly to achieve soft, fluffy curds.

10Continue to cook, stirring occasionally, until the eggs (3 large) are just set but still moist, about 2-3 minutes. Avoid overcooking to keep the scramble creamy.

11Turn off the heat and sprinkle chopped fresh coriander leaves (2 tablespoons) over the scramble. Give a final gentle stir.

12Serve the soya chunk and egg scramble hot, accompanied by toasted bread or warm chapati for a complete and nutritious breakfast.