Tofu Akoori (Indian scrambled ‘eggs’)

Tofu Akoori (Indian Scrambled ‘eggs’)

Tofu Akoori (Intialainen ‘munakokkeli’)

I am always on the look out for new brunch ideas and this has become a firm favourite of mine.  Akoori or Akuri is an Indian style dish, usually made of spiced scrambled eggs and often served with chapati.  I have made a vegan version by frying up a tofu scramble and adding it to the spicy, onions and tomatoes.   It really is worth making your own chapatis, I have included a recipe, which although may not be completely authentic, it is simple and quick to make.

One note, I have tried this with both Jalotofu firm natural flavour tofu and also Clearspring Silken tofu.  Both work well, but give a slightly different finish to the dish.  If you prefer firmer ‘eggs’ opt for the firm tofu,  If your preference is for something a little softer and creamier, use silken tofu.

Tofu Akoori  (serves 2 – 4)

For the tofu scramble:

2 tbsp nutritional yeast

1/2 tsp chilli powder

1/2 tsp ground cumin

1/2 tsp salt

a good grind of black pepper

1/4 tsp of garlic powder

1 x 270 g pack JaloTofu firm maustamaton tofu or 1 x 300 g pack Clearspring Silken Tofu

1 tbsp olive oil


For the Akoori:

1 small red onion finely chopped

1 small green chilli, deseeded and finely chopped

1 clove of garlic, crushed

1/4 tsp ground cumin

1/4 tsp garam masala

a good pinch of turmeric

3 tomatoes, deseeded and chopped

a good handful of coriander, chopped

1 tbsp olive oil


For the chapatis:

375 g wholemeal flour (see note below)

1tsp salt

2.5 dl/ 250 ml water


If you are making the chapatis, it is best to make them first, or even make them in advance and reheat before serving.

Add the flour and salt in a large bowl.  (One note to Finnish readers – I have used a half/ half mix of regular vehnäjauho and grahamjauho as the wholemeal flour used in the UK doesn’t seem to exist here.  I tried using 100% grahamjauho, but the dough didn’t become as elastic as I needed.)

Add the water bit by bit, mixing in a little more flour each time, until you have a firm dough.

Give the dough a good knead and, if you have time, cover and allow to prove in a warm place for 30 mins or so.  However if you are in a rush, forget the proving and go straight to the next step.

Divide the dough into 8 pieces and roll into balls.  On a floured surface roll each ball into a flat circle.  Try and roll it as thin as possible, it should resemble a small tortilla in size and thickness.

Heat a pan over a medium heat and cook the chapati on each side for a minute or so.  It will puff up slightly and you should see the distinctive brown spots on each side.  Repeat with the rest of the balls.

Next make the tofu scramble.  Mix together the spices in a small bowl.   Heat a tablespoon of oil in a pan over a medium heat.  Crumble in the tofu and fry for a couple of minutes.  Sprinkle over the spice mix and cook for a further minute, set to one side.

In another pan, heat another tablespoon of oil and add the onion, chilli and garlic.  Fry over a low heat for around 5 minutes, until the onion has softened.  Add the spices and fry for a further minute or two, until fragrant.  Add the chopped tomatoes and allow to cook for 60 seconds, before tipping in the tofu scramble.

Give the whole pan a good mix and finally stir through the chopped coriander.  Serve immediately with warm chapatis.








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