Plant-Based Khagina - The Viral Bollywood Breakfast

Inspired by the traditional Hyderabadi dish made famous by Bollywood actress Aditi Rao Hydari (star of Heera Mandi), this plant-based khagina delivers all the bold, spicy flavours of the original without any eggs. Featuring caramelised onions, a fiery homemade chutney, and perfectly seasoned silken tofu scramble, this protein-packed breakfast is designed for dipping warm bread into that gloriously creamy centre.

It's comfort food that loves you back!

Ingredients:

For the Spicy Chutney:

• 6-8 dried red chillies

• 2 large garlic cloves

• 1 tsp tamarind paste

• 1/2 tsp red chilli powder

• 1/4 tsp asafoetida (hing)

• Salt to taste

• 10 tablespoons cold water

For the Onion Base:

• 1 large onion, cut into half-moon slices

• 3-4 green chillies, slit lengthwise and halved

• 2 large garlic cloves, minced

• 1-inch piece ginger, minced

• Extra virgin olive oil spray

• 1/2 tsp cumin seeds

• Salt to taste

For the Tofu Scramble (WELL-SEASONED):

• 308g silken tofu

• 2 tbsp cornstarch or arrowroot powder

• 2 tbsp nutritional yeast

• 1/2 tsp turmeric

• 1/2 tsp kala namak (black salt)

• 1/2 tsp regular salt

• 1/4 tsp garlic powder

• Pinch of black pepper

• 1 tbsp lemon juice

• ¼ cup plant-based milk (I used soya unsweetened milk for more protein)

Method:

Make the Chutney:

1. Dry roast red chillies until fragrant

2. Grind with garlic, tamarind, chilli powder, asafoetida, and salt

3. Add water to make thick paste consistency

4. Fry paste for 30 seconds in a dry frying pan or microwave for 40 seconds.

Prepare the Tofu Mixture:

1. Gently mash silken tofu in a large bowl with fork - keep some texture

2. Mix in ALL seasonings, cornflour and plant milk - don't skip any! This is where the flavour comes from

3. Taste and adjust - it should be well-seasoned at this stage

Cook the Base:

1. Heat oil, add cumin seeds

2. Add ginger-garlic, sauté 30 seconds

3. Add onions and green chillies

4. Cook until onions are caramelized (8-10 minutes)

5. Season with salt

Assemble:

1. Take the onion mixture out in a bowl

2. Add seasoned tofu mixture to the pan and continually stir for 2-3 minutes, adding splashes of water if sticking

3. Fold onions back in after 2-3 minutes

4. Cook until creamy but not dry (like soft scrambled eggs) for another 2-3 minutes

Serve:

1. Dollop chutney generously over the top

2. Garnish with fresh coriander

3. Serve with warm bread for dipping

Nutritional Information: If serving 2 people, per serving: 266 calories, 5.8g of fat, of which saturates , 32.8g carbs, protein 18.4g protein, 3.7g of fibre