1) Heat the oil in a
non-stick pan before adding the mustard, curry leaves, chilies, cumin seeds, mustard seeds and allow them to crackle 2) stir in the onion and
shallow fry until softened and transparent 3) Introduce the scrambled tofu and then mix thoroughly 4) Add the black pepper, curry powder, salt, coriander powder and cook for 3 - 4 minutes 5) stir in the tomato puree before turning off the heat