House Recipes: Scrambled Tofu Akuri

Traditionally, Akuri – a lightly spiced scramble with Parsi origins – is made with eggs, but at Soho House Mumbai the subcontinental breakfast classic is made with tofu. Compared to eggs, tofu has a much milder flavour, making it an ideal vehicle for those key Indian flavours – think coriander, chilli, cumin and ginger – to take centre stage. 

For a creamier finish, we add coconut cream. And for freshness and fragrance: coriander. But our top tip is to opt for silken tofu over firm for a smoother texture. 

Scrambled Tofu Akuri

Ingredients
5ml/ 0.17 fl oz sunflower oil
½ tsp cumin seeds
5g/ 0.17 oz onion, chopped
½ tsp fresh ginger
20g/ 0.71 oz tomatoes, chopped
¼ tsp red chilli powder
¼ tsp coriander powder
¼ tsp ground turmeric
½ tsp salt
180g/ 6 oz silken tofu
5ml/ 0.17 fl oz coconut cream
Coriander leaves
2 slices of sourdough toast

Method
1. Heat the oil in a frying pan and add the cumin seeds.
2. Once the seeds start to crackle, add the onion and ginger, then saute until they soften.
3. Next, add the chopped tomatoes, red chilli powder, coriander powder, turmeric and salt, and cook for two minutes.
4. Crumble the tofu into the pan. Cook for a few minutes or until it’s hot and the spices are well incorporated.
5. Take off the heat and finish with coconut cream and fresh coriander. Serve immediately with toasted sourdough.