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Home » Breakfast Recipes

How To Make Vegan Akuri: Masala Scrambled Tofu

Published: Mar 25, 2022 · Modified: Jul 15, 2022 by Chef Tripti · This post may contain affiliate links

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Akuri is Parsi style scrambled eggs with personality. We are making the vegan version of Akuri using silken tofu. This version of Akuri with tofu isn't just a substitute recipe; I think it holds its own against scrambled eggs. Tofu is cooked together with ginger, garlic and chilli along with spices. Kala namak gives it an eggy flavour. Akuri style scrambled tofu for breakfast is a perfect way to start your day, or for a lazy weekend brunch.

Just as some people prefer an omelette to scrambled eggs, I also have a vegan omelette recipe for you to try.

Close up of scrambled tofu on a brioche bun
Akuri Style Scrambled Tofu

Akuri, or the Parsi style soft scrambled eggs, is how the Parsi eat their scrambled eggs. In Mumbai, you will also find them in Iranian cafes. Adding a masala is a popular way to eat eggs in India. Usually, red onions, finger chillies and tomatoes are added too. Akuri goes to another level by adding garlic, ginger, and turmeric. My scrambled tofu gets this delicious akuri treatment.

Right then, let's cook!

Jump to:
  • Ingredients
  • Instructions
  • How To Video
  • Substitutions
  • Variations
  • Storage
  • Top tip
  • 📖 Recipe
  • Food Safety

Ingredients

Annotated Ingredients for scrambled tofu in small glass dishes and small jar lids.
Akuri Style Scrambled Tofu Ingredients
  • Firm silken tofu
  • Soft silken tofu
  • Red onion
  • Tomato
  • Finger green chilli
  • Ginger
  • Garlic
  • Fresh coriander
  • Cumin powder
  • Turmeric powder
  • Kala namak

See the recipe card for quantities.

Instructions

To begin, prepare the ingredients.

Remove both the firm and soft silken tofu from their packaging and leave to drain.

Finely chop the red onion, garlic, ginger and green chilli. Roughly chop the fresh coriander, including the stems. Dice the tomatoes.

Heat the oil in a frying pan over medium heat and fry the onions for about five minutes until soft, translucent, and slightly caramelised (start to turn a golden brown), thus making them sweeter.

Finely chopped red onion in a pan frying
Frying The Onion

Next, add the garlic and ginger and fry for two more minutes.

Follow this with the cumin powder and fry for a few minutes until you get the fragrance of the cumin. Then add the green chilli and tomato and cook for two minutes until they soften.

Frying onion, garlic, ginger, green chilli, chopped tomato and spices in a frying pan

Add the turmeric powder and the kala namak and mix.

Gently crumble into the pan, firstly the firm tofu and then the soft tofu.

Crumbled tofu added to frying pan containing other cooked ingredients for scrambled tofu
Adding The Tofu

Mix it into the other ingredients well and cook until the tofu is hot. The tofu will break down to a scrambled egg consistency as you mix.

Add the chopped coriander and mix well.

Adding chopped coriander to a frying pan containing scrambled tofu
Adding The Chopped Coriander

Serve with a brioche bun or a bread of your choice.

How To Video

Here is a video guide to making akuri style scrambled tofu.

How To Make Akuri Style Scrambled Tofu

Substitutions

If you don't have access to silken tofu, you can use the tofu you have available. The texture will differ, not the taste. If the only tofu you have access to is the firm variety, add a bit of plant-based milk and break the tofu into small chunks and mix well before adding it to the masala

Variations

The original Akuri is with eggs. If you eat eggs, replace tofu with six eggs.

Storage

Once cooked with tofu, you can keep the scrambled tofu in the fridge for three days.

The masala without the tofu can keep in the fridge for up to five days.

The masala without the tofu can also be frozen in an airtight container. Just defrost overnight in the fridge before use.

Top tip

Drain the tofu on a clean kitchen cloth for at least 10 minutes before use to remove the excess water.

📖 Recipe

Scrambled tofu in a shallow dish, and a brioche bun topped with scrambled tofu next to it.

Vegan Akuri Style Scrambled Tofu

Chef Tripti
Soft scrambled tofu cooked with a masala of spices, onion, garlic and ginger.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Breakfast, Snack
Cuisine Indian, Parsi
Servings 4 people

Equipment

  • Digital scales

Ingredients
  

  • 340 gms Soft silken tofu
  • 349 gms Firm silken tofu
  • 70 gms Red onion
  • 8 gms Garlic 1 large clove
  • 20 gms Ginger 1 inch piece
  • 85 gms Tomato 1 medium sized
  • 20 gms Fresh coriander
  • 1 Finger green chilli 3-4 gms
  • 1 teaspoon Kala namak
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Cumin powder
  • 2 tablespoon Olive oil
  • 4 Brioche buns

Instructions
 

  • Remove the tofu from the packaging and leave it to drain on a plate lined with a clean kitchen towel for about ten minutes
  • Finely chop the red onion, garlic, ginger and chilli.
  • Roughly chop the coriander - stems and leaves.
  • Dice the tomatoes along with the seeds.
  • Heat the oil in a pan over medium heat and gently fry the red onions for about five minutes until soft, light golden brown and sweet.
  • Add the ginger and garlic and fry for two minutes.
  • Add the cumin powder and fry for a minute until you can smell the fragrance of cumin.
  • Add the diced tomatoes and green chilli and fry for two minutes until the tomatoes soften.
  • Now add the turmeric powder and Kala namak and mix.
  • Gently break the firm tofu between your fingers into the pan, followed by the silken tofu and stir to mix. Cook for a couple of minutes until the tofu is hot.
  • Finish with the chopped coriander and mix well. Remove from the heat.
  • Serve hot with toasted brioche buns or a bread of your choice.
Keyword vegan
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Food Safety

In a professional kitchen, food hygiene and safety is a top priority, and from the very beginning of training, I practised good habits and routines. Of course, it is also very, very important to practice good food hygiene and safety at home. Here are some fundamental practices to adopt in the kitchen.

  • Wash your hands regularly while preparing, handling and cooking food
  • Wipe down counter tops and high contact points regularly
  • If you cook meat and fish, do not use the same utensils on cooked food, that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
  • Thoroughly cook food to a minimum temperature of 165 °F (74 °C)
  • Don't leave food sitting out at room temperature for extended periods (more than 2 hours)
  • Store food correctly

For more details of food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.

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Blog author behind lavender plant
Chef Tripti

Hi! Tripti here. I am a Michelin-trained chef with over 20 years of experience in the industry. My mission is to help you cook fresh, nutritious food with simple recipes that deliver creativity and taste—food with heart and soul.

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