Tofu bhurji is an Indian Style Tofu Scramble recipe that is delicious, easy to make, and a vegetarian dish inspired by egg bhurji: Vegan, Gluten-free, and Keto Friendly dish.
Bhurji means scrambled in English. So, in this recipe, the simple scrambled tofu gets an Indian-style makeover with the addition of a few 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 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 make Paneer bhurji and Broccoli paneer bhurji at home since Paneer is a good source of protein for vegetarians and is so delicious.
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Ingredients
- Tofu: Always ensure to use organic extra-firm tofu. Pressed for at least 20 minutes using a heavy object to remove excess moisture.
- Oil: I have used coconut oil in this recipe, you can use your preferred cooking oil.
- Cumin seeds (jeera): cumin seeds are a must in any Indian tempering, so do not skip them.
- Ginger: I have used freshly grated ginger.
- Vegetables: I have used finely chopped onions, tomatoes, and bell pepper.
- Dry spices: I have used turmeric powder, red chili powder, and garam masala. You can increase or decrease the spices according to your choice.
- Coriander leaves: for garnish.
- Lime Juice: Use fresh lime/lemon juice whenever possible.
How to Make Tofu Bhurji
Firstly, press extra-firm tofu with heavy objects for 15-20 minutes. This will drain the excess moisture.
Next, crumble the tofu gently with your fingers and keep it aside.
Heat oil in a pan. Add the 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 and combine well. Cook covered on medium-low heat for 1-2 minutes.
Lastly, add lime juice and garnish Tofu bhurji Indian style with coriander leaves and switch off the flame.
Serving Suggestions
Serve Indian Style Scrambled tofu as a side dish with roti, naan, rice, and lentils of your choice, like dal tadka, masoor dal. You can also use this as a filling for stuffed paratha and sandwiches.
Storage Suggestions
Dry Tofu Bhurji tastes best when eaten fresh on the same day. However, It can be stored in an airtight container for about 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 paneer bhurji.
- Moreover, if you have leftover tofu bhurji, you can use it as a filling for stuffed paratha, puff pastry, sandwich.
- Leftovers will store well in the fridge for two days.
- You can also add shredded broccoli and some greens like spinach or kale.
- If you are not a vegan, follow the same recipe by replacing Tofu with Paneer (cottage cheese) or a mix of both.
- Substitute garam masala with pav bhaji masala to give a twist.
If you love tofu, then check out more Tofu Recipes
More Indian Vegan Curry Recipes
- Pumpkin Curry
- Chickpea Coconut Curry
- Potato Peas Curry
- Cauliflower Coconut Curry
- Rajma Masala (Red Kidney Beans Curry)
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.Texture of tofu bhurji will be exactly same as paneer bhurji.
- If you have leftover bhurji, you can use as a filling for stuffed paratha, puff pastry, sandwich.
- You can also add shredded broccoli and some greens like spinach or kale.
- If you a Non-Vegan follow the same recipe and replace Tofu with Paneer (cottage cheese) or mix of both.
- Replace pav bhaji masala with garam masala to give it a twist.
Nutrition
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