Scrambled tofu akuri from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 164) by Meera Sodha

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Notes about this recipe

  • olivetreeofeden on April 15, 2026

    This was absolutely delicious. I made a few changes: used ginger paste and frozen minced garlic because that’s what I had, I used grape tomatoes instead of one large one because they are consistently better tasting where I am, and I added cilantro as a garnish at the end due to my personal preference of cilantro being crisp and not wilted. I found that it needed more salt than 1/2 tsp. Fast, excellent meal.

  • Ganga108 on July 16, 2023

    Delicious! Scrambled tofu with the taste of India. I used Pressed Silken Tofu this time, and it was perfect. I love her idea of draining the tofu for 10 mins prior to cooking. Yum. A definite favourite, along with Ottolenhi's scrambled harissa tofu. BTW, I prefer scrambled tofu made with silken tofus over the more popular firm tofu. It is naturally more creamier and soft, whereas you do need to be careful of moisture when using firm tofu - recipes often add milk, cream and even mayo! No need for that here.

  • joelle on November 05, 2022

    This was delicious! I thought I would be clever and use this for a wrap, but it's too loose for that. The suggestion of serving it over toast is a much better plan.

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