Tofu bhurji recipe is an Indian Style Tofu Scramble that is a very tasty and quick 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 few traditional spices. Sounds yum, right? This recipe takes less than 15 minutes to prepare and a great option for breakfast, lunch, or even dinner.
I have used extra firm tofu in this bhurji recipe. Also, check my Tofu Paratha recipe from my blog. 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.
What is Tofu & Health Benefits
Tofu, also known as bean curd (soya paneer), is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm. - Source Wiki
Tofu is a great source of protein, it is also packed with calcium, selenium, manganese, iron, and magnesium. Tofu is also known as ‘Soya paneer’ and prepared by curdling the soy milk.
How to make Tofu Bhurji
Firstly, 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 cumin seeds and let them splutter.
Next add the ginger, green chilies and saute for a minute.
Then add the onions. Saute for 2-3 minutes till they are soft and transparent.
Add the finely chopped tomatoes and green bell pepper. Cook for 2-3 minutes till the tomatoes are soft and mushy.
Next add dry spices like turmeric powder, red chili powder, salt, and garam masala. Mix everything well.
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
Scrambled tofu Indian style can be served as a side dish with roti, naan, rice along with lentils of your choice like dal tadka, masoor dal. You can also use some of this as a filling for stuffed paratha and sandwiches.
Tips & Variations for Tofu Scramble
- For best results use extra firm or firm tofu. The texture of the recipe will be exactly the same as paneer bhurji.
- Moreover, if you have leftover bhurji, you can use 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 a not Vegan, follow the same recipe by replacing Tofu with Paneer (cottage cheese) or a mix of both.
- Replace pav bhaji masala with garam masala to give it a twist.
More Indian Vegan Curry recipes you might like
- Pumpkin Curry
- Chickpea Coconut Curry
- Potato Peas Curry
- Cauliflower Coconut Curry
- Black Eyed Peas Curry (Lobia Masala)
Tofu Bhurji
Ingredients
Measuring cup used 1 cup = 250ml
- 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
- ½ medium green 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 tablespoon cilantro (coriander leaves)
- 1 teaspoon lemon 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.
- Add the ginger and green chillies and fry for a minute.
- Add the onions and saute till they are soft and transparent.
- Next add the finely chopped tomatoes and green bell pepper and cook for 2-3 minutes till the tomatoes are soft and mushy.
- Add dry spices like turmeric powder, red chili powder, salt and garam masala and mix well.
- 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.
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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