Simple, practical, and full of everyday flavour, Tofu Bhurji (Indian Scrambled Tofu Recipe) is a gluten-free, vegan North Indian side dish made with simple everyday ingredients in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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

  1. Scramble the tofu and set aside.
  2. Heat oil in a frying pan or a sauté pan.
  3. First add the cumin and let them splutter.
  4. Now add the onions and sauté till they soften.
  5. Add the ginger and green chilies and fry for a few seconds.
  6. Next add the tomatoes and fry until the tomatoes become soft.
  7. Add the turmeric powder, red chili powder, garam masala and stir.
  8. Add the scrambled tofu and stir to combine.
  9. Saute for 3 to 4 minutes on low to medium-low heat. Season with salt.
  10. Lastly add coriander leaves and stir to mix.
  11. 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.