Tofu Poha

A beloved Maharashtrian classic, made with a protein boost that has become a weekly staple in my home.

Poha is a dish I have grown up with, and as someone from Maharashtra, I have eaten it in some form my entire life. What surprised me was how simple it turned out to be to make a tofu version, and since I first developed this recipe, it is genuinely the only way I make poha anymore. The minimal prep time still amazes me every single time.

I created this originally to encourage my mom to bring more protein into her diet, and it turned into one of our all-time favourite meals almost immediately. It comes together in barely ten minutes and tastes exactly like the poha I grew up on.

Jump to Recipe

This recipe is:

• Vegan & dairy free

• High protein

• Gluten free

• Made with wholesome, everyday ingredients

Why This Recipe Works

Grating firm tofu gives it a texture that is remarkably close to the traditional flattened rice, so it soaks up the tempering and spices the same way poha would. A quick mix with turmeric and a touch of sweetener before it hits the pan means the tofu is already seasoned through by the time it meets the onions and curry leaves, so every bite is flavourful, not just the top layer.

• Grated tofu mimics the texture of traditional poha beautifully

• Turmeric and a touch of sweetener season the tofu before cooking

• Curry leaves, mustard seeds, and hing keep the tempering authentic

• Roasted groundnuts add crunch and a nutty contrast

• Ready in under 15 minutes, making it an easy weekday staple

How to Make Tofu Poha (Overview)

This comes together in 3 simple steps:

1. Prep the Tofu

Grate the tofu and mix with sweetener, salt, and turmeric.

2. Roast and Temper

Roast the groundnuts, then temper mustard seeds, cumin, onion, green chillies, hing, and curry leaves in the same pan.

3. Combine and Cook

Add the grated tofu to the tempering and cook until well combined.

Tips for Best Results

• Use firm or extra firm tofu, so it holds its shape well once grated

• Roast the groundnuts until deeply golden for the best crunch and flavour

• Let the onions cook until just softened before adding the tofu, so they do not turn mushy

• Finish with fresh coriander, coconut, and a squeeze of lemon right before serving for the brightest flavour

Tofu Poha

Prep Time: 10 minutes Cook Time: 10–15 minutes Total Time: about 25 minutes Servings: 2–3

Ingredients

250g firm or extra firm tofu, organic if possible

1 tsp stevia or sugar

Pinch of salt

Pinch of turmeric

2 tsp oil, divided

3 tbsp groundnuts

1/4 tsp mustard seeds

1/4 tsp cumin seeds

1/4 cup chopped onion

2 green chillies

Pinch of hing (asafoetida)

10–12 curry leaves

To Serve

Fried groundnuts

Freshly chopped coriander

Fresh coconut

Lemon wedges

Instructions

1. Grate the tofu into a bowl. Add the sweetener, salt, and turmeric, and combine well.

2. Heat 1 tsp oil in a pan and add the groundnuts. Roast until golden brown, then set aside.

3. In the same pan, heat the remaining oil and add the mustard seeds and cumin seeds.

4. Once they splutter, add the chopped onion, green chillies, hing, and curry leaves.

5. Cook until the onion softens slightly, then add the grated tofu.

6. Cook everything together for about 5–10 minutes, until well combined.

7. Serve topped with fried groundnuts, fresh coriander, coconut, and lemon wedges on the side.

Notes

• This version uses tofu in place of traditional flattened rice for an extra protein boost

• Feel free to adjust the level of green chillies and hing to suit your spice preference