Vegan Akuri Recipe

Prepare tofu

Press the extra-firm tofu for 15–20 minutes to remove excess water. Crumble the pressed tofu with your hands or a fork into bite-sized curds and set aside.

Sauté aromatics

Heat 2 tbs olive oil in a wide nonstick or cast-iron skillet over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, for 6–8 minutes until the onion is soft and beginning to brown at the edges. Add the minced garlic, minced ginger and chopped green chilies; sauté 1 minute until fragrant.

Spice the base

Lower the heat to medium-low. Stir in turmeric, ground coriander, garam masala and Kashmiri red chili powder. Cook the spices with the aromatics for 30–45 seconds, stirring constantly to bloom the flavors but avoid burning.

Add tomato and tofu

Add the finely chopped tomato to the pan and cook 2–3 minutes until it softens and releases juices. Add the crumbled tofu and toss to combine thoroughly with the spiced onion-tomato mixture.

Finish and season

Add the unsweetened plant milk and nutritional yeast to the pan and gently fold through the tofu. Cook 3–4 minutes, stirring occasionally, until the tofu is heated through and slightly set but still moist. Season with black salt (or regular salt) and freshly ground black pepper, taste and adjust. Remove from heat and stir in chopped cilantro and lemon juice.

Keep warm

If not serving immediately, cover the pan and keep on the lowest heat for up to 10 minutes, stirring once before serving to restore creaminess.

Prepare tomatoes

While tofu is resting, heat a separate grill pan or skillet over medium-high heat. Brush the cut sides of the halved tomatoes lightly with vegan butter or oil and season with 1/4 tsp salt and 1/8 tsp black pepper.

Grill tomatoes

Place tomatoes cut-side down on the hot pan. Cook 3–4 minutes without moving until nicely charred or browned. Flip and cook 30–60 seconds on the skin side just to warm through. Remove from pan and keep warm.

Toast buns

Slice buns if needed. In the same pan over medium heat, melt remaining vegan butter or brush oil and toast the cut sides of each bun 1–2 minutes until golden and crisp. Close buns and remove.

Place a toasted bun on each plate. Pile a generous portion (about 100 g) of the warm vegan akuri onto the bottom half of each bun so it mounds high, reminiscent of the Irani café style. Top with a grilled tomato half alongside or on top, add optional sliced red onion, extra cilantro and a drizzle of hot sauce or green chutney if using. Close the bun and serve immediately.

Servings and leftovers: This recipe makes about 4 generous servings. Leftover akuri keeps in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of plant milk.