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Tofu and Egg Curry

RECIPES

Tofu and Egg Curry

Whet your appetite with this South Indian style dish seasoned in a rich and spicy curry base.
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes

INGREDIENTS

6 pieces sliced tofu
1 egg, beaten
bread crumbs
oil for frying
2 tbsp chopped garlic
1 onion sliced
1 tbsp sliced ginger
2 tbsp curry powder
1 cup water
1 sachet MAGGI MAGIC SARAP 8g
6 boiled egg, shells removed
2 potatoes cubed, fried
2 red bell pepper, sliced

PROCEDURE

  1. Dip tofu with egg and dredge with bread crumbs. Heat oil and fry tofu until crispy and golden brown. Set aside.
  2. Leaving 2 tbsp of cooking oil in the pan, saute garlic, onion and ginger until translucent.
  3. Add curry powder then water, season with MAGGI MAGIC SARAP.
  4. When mixture starts to boil add eggs and the prepared tofu. Stir gently to avoid tofu and egg to disintegrate.
  5. Stir in potatoes and bell pepper. Cook for 2 minutes more.

NUTRITION COUNT


Carbohydrates: 5.9 g
Protein: 8.9 g
Fats: 10.5 g
Calories: 154 kcal

GOOD TO KNOW


Like meats, tofu is a good source of high-quality protein and contains all the essential amino acids needed for proper growth and development.

GOOD TO REMEMBER


For a crispier and crunchier tofu, drain the tofu on a plate lined with paper towels to remove any excess oil.