Tofu akuri (spicy Parsi scrambled tofu)

Pasos

1. Drain the firm tofu and press it between two plates with a weight to extract as much water as possible, then roughly crumble it by hand into irregular scramble-sized pieces.
2. Finely chop the onions, grate the ginger, chop the garlic, partially seed and slice the green chilies, dice the tomatoes, and chop the fresh cilantro, keeping the stems and leaves separate.
3. Heat the neutral oil in a large skillet or kadai over medium heat, and sizzle the cumin seeds for a few seconds until highly fragrant.
4. Add the chopped onions with a pinch of salt and sweat over medium heat, stirring frequently, until well browned and slightly caramelized around the edges, without burning.
5. Stir in the grated ginger, chopped garlic, and sliced green chilies, and sauté for one to two minutes until the raw smell disappears.
6. Add the ground turmeric, mix briefly, then pour in the diced tomatoes and chopped cilantro stems; cook over medium heat, mashing the tomatoes with a spoon until you have a thick, glossy masala where the oil separates at the edges.
7. Add the crumbled tofu to the skillet and mix gently to coat each piece well in the masala, then season with salt and pepper.
8. Cook over low heat, stirring occasionally as you would a scramble, keeping a soft and slightly moist texture; sprinkle in the garam masala halfway through cooking and adjust the seasoning.
9. Off the heat, stir in the unsalted butter for glossiness, sprinkle generously with chopped cilantro leaves, and finish with a squeeze of lime juice.
10. Split the pav buns, toast them in a skillet with a little butter until golden, and serve the tofu akuri piping hot with the buttered pav and lime wedges.