Tofu Bhurji

Heat vegetable oil in a large sauce pan at medium/high heat.
Add onion, green pepper, and tofu. Sauté until onions become golden and translucence – about 10 minutes.
Add KFI Veggie Curry sauce and reduce heat to simmer. Add chopped tomato.
Stir and simmer for about 5 minutes until hot through and tomato has softened slightly.
Garnish with red chili flakes and cilantro.
For an extra kick drizzle with a little bit of KFI chili garlic chutney sauce Serve hot with parathas/Chapati

Tip: For a great breakfast on the run wrap the cooked Bhurji in naan or pita.

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