Vegan Akuri Recipe

Press and crumble tofu

Press the extra-firm tofu between paper towels or a clean kitchen towel under a weighted tray for 10–15 minutes to remove excess water. Crumble the pressed tofu into bite-sized curds with your hands or a fork and set aside.

Prepare aromatics

Peel and finely chop the yellow onion. Mince the garlic, grate the ginger, and finely chop the green chili. Finely chop the tomatoes.

Cook onions and spices

Heat 2 tbs olive oil in a large nonstick or cast-iron skillet over medium heat. Add the chopped onion and a pinch of salt, and sauté 6–8 minutes until soft and beginning to brown at the edges. Add the garlic, ginger and green chili and cook 30–45 seconds until fragrant. Stir in turmeric, ground coriander, garam masala and kashmiri red chili powder and cook 30 seconds to bloom the spices.

Add tomatoes

Add the chopped tomatoes and tomato paste (if using). Cook 4–6 minutes, stirring occasionally, until the tomatoes break down and the mixture is saucy and slightly reduced. If the pan dries out, add 1–2 tbs water.

Combine tofu and seasonings

Push the cooked onion-tomato mixture to one side of the pan. Add 1 tbs vegan butter and the crumbled tofu to the skillet. Stir everything together and cook 4–6 minutes, stirring often, until the tofu is heated through and takes on color from the spices. Add nutritional yeast, soy sauce/tamari, maple syrup, salt and black pepper. Continue to cook 2–3 minutes so the flavors meld and any excess moisture evaporates. Taste and adjust salt, spice or sweetness.

Finish and rest

Turn off the heat. Stir in chopped cilantro and lemon juice. If you like a richer finish, swirl in an extra 1 tsp vegan butter. Keep the akuri covered and warm while you prepare the buns and tomatoes.

Prepare tomatoes

Slice the ripe tomatoes horizontally into 1/2-inch thick rounds. Lightly brush both sides with 1 tsp olive oil and season with 1/4 tsp salt and a pinch of black pepper.

Grill tomatoes

Heat a grill pan or skillet over medium-high heat. When hot, place tomato slices and cook 2–3 minutes per side until grill marks appear and tomatoes are softened but still hold shape. Remove and keep warm.

Toast buns

Slice the buns in half. In the same pan over medium heat, add 1 tbs vegan butter and place buns, cut-side down. Toast until golden brown, 1–2 minutes. Alternatively, warm buns in an oven at 180°C (350°F) for 5 minutes. Keep buns warm.

Assemble: Place a toasted bun base on each plate, spoon a generous mound (about 1/4 of the cooked akuri) of warm tofu akuri onto the bun base or alongside it. Top with another bun half or serve open-faced. Add one or two grilled tomato slices beside or on top of the akuri.

Garnish and finish: Dot extra vegan butter on the warm akuri or buns if desired, sprinkle extra cilantro leaves, and serve with a lemon/lime wedge to squeeze over. Adjust seasoning at the table.

Serve immediately while hot with tea or coffee. Leftover akuri will keep refrigerated in an airtight container for 3–4 days and is excellent reheated gently in a skillet.