Brussels Tofu Burji
Shredded Brussels sprouts and two kinds of tofu cooked with mustard seeds, curry leaves and spices.
- Prep
- 15 min
- Cook
- 12–15 min
- Serves
- 1
Ingredients
- 125 g firm tofu, crumbled
- 100 g silken tofu
- 10 Brussels sprouts, shredded
- ½ white onion, finely chopped
- 1 clove garlic, minced
- 3 inches celery, finely chopped
- 1 tsp green chilli paste (or 2 fresh green chillies)
- 1 tsp grated ginger
- 3 curry leaves
- Pinch of hing (asafoetida)
- 1 tsp mustard seeds
- ½ tsp turmeric powder
- 1 tsp coriander–cumin powder
- Salt, to taste
- Juice of ½ lemon
- 1 tsp ghee
- Fresh coriander, to garnish
Nutrition
Per serving (1/1 of batch), estimated
- Calories
- 415 kcal
- Protein
- 36.6 g
- Carbohydrates
- 34.1 g
- Fat
- 19.7 g
- Fibre
- 12.7 g
Method
- 1
Heat ghee in a pan. Add hing and mustard seeds. Once they crackle, add curry leaves.
- 2
Add chopped onion, garlic, and celery. Sauté until soft and lightly golden.
- 3
Add grated ginger and green chilli paste. Stir briefly, then add shredded Brussels sprouts and cook for 2–3 minutes until slightly tender.
- 4
Push the mixture to the side and add crumbled firm tofu. Let it cook for a minute, then mix it into the vegetables.
- 5
Add silken tofu and gently break it down, mixing everything together.
- 6
Add turmeric, coriander–cumin powder, salt, and lemon juice. Mix well and cook for another 2–3 minutes.
- 7
Garnish with fresh coriander and serve warm.
Finely shredding Brussels sprouts is an easy way to make cruciferous vegetables more approachable. Keep the tofu generous and finish with lemon or fresh coriander for freshness.
Notes
Serve with — Millet roti / hemp roti for a complete meal. Or have as is for a high-protein, vegetable-forward breakfast or light meal. Nutrition basis: 10 Brussels sprouts ≈190 g; includes 1 tsp ghee; excludes roti. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.