Vegan Akuri Recipe
Recipe information
Make Vegan Akuri in just 2h . A vegan version of the Irani café special. Spiced scrambled tofu piled up richly alongside plump, home-made vegan buns and grilled tomato.
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Ingredients
Tofu Akuri (scrambled filling)
Vegan Bombay Buns (serve 6 small buns)
Grilled Tomato & Garnishes
Tofu Akuri (scrambled filling)
1. Press and crumble tofu
Wrap the extra-firm tofu in a clean kitchen towel or paper towels and press under a heavy pan for 15–20 minutes to remove excess water. Crumble the pressed tofu into a bowl with your hands or a fork until it resembles coarse scrambled egg.
2. Cook aromatics
Heat olive oil and vegan butter in a large nonstick skillet over medium heat. Add the chopped onion and a pinch of salt; sauté 6–8 minutes until soft and lightly golden. Add green chilies, ginger paste and garlic paste and cook 1 minute until fragrant.
3. Spice the mixture
Stir in turmeric, ground coriander, ground cumin, kashmiri chili (or paprika) and black pepper. Cook 30–45 seconds to wake up the spices, stirring so they do not burn.
4. Add tomato and tofu
Add the chopped tomato and cook 3–4 minutes until it softens and breaks down slightly. Add the crumbled tofu, then sprinkle salt and amchur (or lemon juice). Mix thoroughly so the tofu is evenly coated with the spiced tomato-onion mixture. Reduce heat to medium-low.
Vegan Bombay Buns (serve 6)
6. Make dough
In a bowl, whisk warm plant milk with sugar and yeast. Let rest 5 minutes until foamy. In a large bowl combine flour and salt. Pour the yeast mixture and melted vegan butter into the flour and mix until a shaggy dough forms.
7. Knead and first rise
Turn dough onto a lightly floured surface and knead 7–8 minutes until smooth and elastic (or use a stand mixer with dough hook 5–6 minutes). Lightly oil a bowl, place dough inside, cover with a clean towel or plastic wrap and let rise in a warm place 60–75 minutes until doubled in size.
8. Shape buns and second rise
Punch down the dough and divide into 6 equal pieces. Shape each piece into a tight round bun and place on a baking sheet lined with parchment, leaving 2–3 cm between buns. Cover and let rise 30–40 minutes until puffy.
Grilled Tomato & Assembly
10. Grill tomato halves
Brush tomato halves with olive oil and season with salt and pepper. Heat a grill pan or skillet over medium-high heat and place cut side down. Grill 3–4 minutes until nicely charred lines form and tomato softens. Turn and heat 30 seconds on the skin side. Remove and keep warm.
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