Tofu Bhurji is a flavorful Indian-style scrambled tofu recipe, inspired by the classic egg bhurji. It's delicious, easy to make, and perfect for those seeking a Vegetarian, Vegan, Gluten-Free, and Keto-Friendly dish.
"Bhurji" translates to "scrambled" in English. In this recipe, simple scrambled tofu gets an Indian-style twist with the addition of traditional spices—sounds yum, right? This recipe takes less than 15 minutes to prepare and is a great option for breakfast, lunch, or dinner.
I have used extra firm tofu in this bhurji recipe. Tofu is a Vegan and Low-carb or Keto-friendly protein source. If you are on a Keto or Low Carb Diet, then check out my Keto Indian food recipes collection.
Similarly, I often make paneer bhurji and broccoli paneer bhurji at home. Paneer is not only a good source of protein for vegetarians but also delicious.
If you love tofu, then check out more Indian Tofu Recipes
Jump to:
Ingredients
- Tofu: Always ensure to use organic extra-firm tofu. Pressed for at least 20 minutes using a heavy object to remove excess moisture.
- Ginger: Use freshly grated ginger or homemade ginger paste.
- Vegetables: I used onions, tomatoes, and bell peppers.
- Spices: I used cumin seeds, turmeric powder, red chili powder, and garam masala.
How to Make Tofu Bhurji
Firstly, press extra-firm tofu with heavy objects for 15-20 minutes. This will drain the excess moisture.
You can also use a tofu press to remove excess water from the tofu.
Next, crumble the tofu gently with your fingers and keep it aside. You will need 1 cup extra firm tofu (about 200 grams) for this recipe.
Heat 1 tablespoon oil in a pan. Add ½ teaspoon cumin seeds and let them splutter.
Next, add 1 teaspoon ginger, 2 green chilies (finely chopped) and saute for a few seconds.
Then add 1 medium onion (finely chopped) and 1 cup colored bell peppers. Saute for 2-3 minutes till they are soft.
Add 1 medium tomato (finely chopped) and dry spices like ½ teaspoon turmeric powder, ¼ teaspoon red chili powder, salt, and ½ teaspoon garam masala. Cook for 2-3 minutes till the tomatoes are soft and mushy.
Then add crumbled tofu and combine well. Cook covered on medium-low heat for 1-2 minutes.
Lastly, add 1 teaspoon lime juice and garnish tofu bhurji Indian style with 2 tablespoons coriander leaves and switch off the flame.
Serving Suggestions
Serve Indian-style scrambled tofu as a side dish with roti, naan, basmati rice, and lentils of your choice, like dal tadka, or masoor dal (red lentils dal). You can also use this as a filling for puff pastry, stuffed paratha, and sandwiches like broccoli paneer bhurji sandwich.
Storage Suggestions
Dry tofu bhurji tastes best when eaten fresh on the same day. However, It can be stored in an airtight container for 2-3 days in the refrigerator.
If you feel it is very dry the next day, add some milk and cook for 1-2 minutes, making it soft and juicy.
Tips & Variations for Indian Tofu Scramble
- For best results, use extra firm or firm tofu. The texture of the recipe will be the same as that of paneer bhurji.
- Moreover, if you have leftover tofu bhurji, you can use it as a filling for stuffed paratha, puff pastry, or sandwich.
- You can also add shredded broccoli and some greens like spinach or kale.
- If you are not vegan, you can follow the same recipe and substitute tofu with paneer (Indian cottage cheese) or a mix of both.
- Substitute garam masala with pav bhaji masala to give a twist.
More Indian Vegan Stir Fry Recipes
Tofu Bhurji Recipe
Ingredients
- 1 tablespoon oil
- ½ teaspoon cumin (jeera) seeds
- 1 teaspoon ginger grated
- 2 green chillies finely chopped
- 1 medium onion finely chopped
- 1 medium tomato finely chopped
- 1 cup colored bell pepper diced
- ½ teaspoon turmeric powder
- ¼ teaspoon red chilli powder
- ½ teaspoon garam masala powder
- 1 cup extra firm tofu (200 grams)
- salt to taste
- 2 tablespoons cilantro (coriander leaves)
- 1 teaspoon lime juice
Instructions
- Press tofu with some heavy object for 15-20 minutes. This will drain the excess moisture.
- Crumble the tofu gently with your fingers and keep aside.
- Heat oil in a pan. Add the jeera(cumin) seeds and let them splutter.Next, add the ginger, green chilies and saute for a few seconds.
- Then add the onions and colored bell peppers. Saute for 2-3 minutes till they are soft.
- Add the finely chopped tomatoes and dry spices like turmeric powder, red chili powder, salt, and garam masala. Cook for 2-3 minutes till the tomatoes are soft and mushy.
- Then add the crumbled tofu, mix well and cook covered on medium low heat for 1-2 minutes.
- Finally add lime juice and garnish with coriander leaves and switch off the flame. Tofu bhurji is ready and can be served with roti or use as stuffing for sandwiches.
Video
Notes
Tips & Variations
- For best results, use extra firm or firm tofu. The texture of the recipe will be the same as that of paneer bhurji.
- Moreover, if you have leftover tofu bhurji, you can use it as a filling for stuffed paratha, puff pastry, or sandwich.
- You can also add shredded broccoli and some greens like spinach or kale.
- If you are not vegan, you can follow the same recipe and substitute tofu with paneer (Indian cottage cheese) or a mix of both.
- Substitute garam masala with pav bhaji masala to give a twist.
Nutrition
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
Grace
I made this for my daughter and we both loved it. She has made tofu bhurji before but not with tomatoes. She will make your recipe in the future. Thank you very much.
Bhavana Patil
Hi Grace, I am so glad your daughter loved the recipe.Thank you for sharing!