Tofu Bhurji recipe is Indian style scrambled tofu that you can make for a quick brunch or as a side dish. This plant based spiced bhurji is healthy and pairs well with bread, dinner rolls or Indian flat breads like roti, paratha or naan.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Yield: 2
- Category: Side Dish
- Cuisine: North Indian
Ingredients
- 200 to 250 grams tofu (- regular or extra firm silken tofu)
- ⅓ cup onion (- finely chopped)
- ¾ cup tomato (- finely chopped)
- 1 green chili (- finely chopped)
- 1 inch ginger (- peeled & finely chopped)
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ¼ teaspoon garam masala ((optional))
- 2 tablespoons oil
- 2 tablespoons coriander leaves (- chopped (cilantro))
- salt (as required)
Method
- Scramble the tofu and set aside.
- Heat oil in a frying pan or a sauté pan.
- First add the cumin and let them splutter.
- Now add the onions and sauté till they soften.
- Add the ginger and green chilies and fry for a few seconds.
- Next add the tomatoes and fry until the tomatoes become soft.
- Add the turmeric powder, red chili powder, garam masala and stir.
- Add the scrambled tofu and stir to combine.
- Saute for 3 to 4 minutes on low to medium-low heat. Season with salt.
- Lastly add coriander leaves and stir to mix.
- Serve Tofu Bhurji hot with some bread or roti or as a side dish with dal-rice or veg curry-rice combo.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.