Tofu Bhurji
Tofu Bhurji is a delicious and healthy vegetarian dish that is perfect for liver patients as it is low in fat and easy to digest. Tofu is an excellent source of plant-based protein and is low in fat, making it an ideal ingredient for liver patients. This recipe is gluten-free and vegetarian, making it suitable for many dietary preferences. It is also low in calories, making it ideal for weight management goals. However, people with soy allergies should avoid this dish.
Allergen Information: Contains Soy Allergy
Nutrition Facts
Per serving
Energy
70 kcal
Protein
5 g
Carbs
7 g
Fat
3 g
Fiber
2 g
Ingredients
Onion Finely Chopped
1 small cup (100g)
Cumin seeds
0.25 grams (2.5g)
Coriander Powder
1 tsp (2g)
Common salt
0.5 tsp (3g)
lemon juice
1 tbsp (15g)
Silken Tofu (Voila)
1 cup, crumbled (200g)
Chopped Tomato
1 small cup (100g)
Chopped Green Chilli
1 tsp (5g)
Olive Oil
1 tsp (5g)
Chopped Carrot
0.5 small cup (50g)
Instructions
Cooking Steps
Heat a non-stick pan over medium heat.
Add cumin seeds and let them splutter.
Add chopped onions, green chili, and sauté until the onions turn translucent.
Add chopped tomatoes and cook for 2-3 minutes until they turn mushy.
Add chopped carrot, coriander powder, cumin powder, turmeric powder, and salt. Stir well.
Add crumbled tofu and mix well.
Cover the pan with a lid and let it cook for 5-7 minutes over medium heat until the tofu is cooked and all the spices are well incorporated.
Add lemon juice and mix well.
Garnish with fresh coriander leaves and serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used