Open the packet and drain excess water.
Crumble either by using a fork or fingers, this will give you egg look-alike crumbled texture.
Heat a pan on medium heat, add oil. Add cumin seeds & let them crackle. Add chopped onion & ginger-garlic paste and cook for 30 sec to 1 min.
Add diced tomatoes & cook for 2-3 min. Now add peas & chopped bell peppers, mix well. Cover the pan and cook for 3-4 minutes.
Open the lid after 3-4 min and give a nice stir. Lower the heat and add spices. Mix well.
Now add kasoori methi (dry fenugreek leaves) and grated tofu. Stir nicely and adjust the salt.
Cook everything for another 2-3 minutes. Turn off the heat. Add lemon juice & chopped green coriander. Mix well.
Serve this healthy breakfast scramble with bread slices or in brunch during weekends.
Tofu Panzanella Salad
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