Easy Indian style scrambled tofu made with firm tofu, spices, onions and tomatoes. It's delicious with a burst of flavors. Serve it on its own or over bread, with flatbreads or with flavored rice dishes like lemon rice, yellow rice or fried rice.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2 · 2 to 3
  • Category: Main, Side
  • Cuisine: Indian

Ingredients

  • 1½ tablespoons oil ((extra virgin coconut, olive oil or ghee))
  • 1 sprig curry leaves ((omit if you don't have))
  • 1 small onion (fine chopped (½ cup))
  • 1 green chili (chopped (omit for low heat))
  • 1 teaspoon ginger garlic paste ((or ¾ tsp each grated/ pressed))
  • 1 small tomato ((⅓ cup fine chopped, deseed if preferred, optional))
  • ½ teaspoon sea salt
  • ¼ teaspoon turmeric
  • ¼ to ½ teaspoon Kashmiri red chili powder
  • ½ teaspoon garam masala
  • ¼ teaspoon cumin powder ((or use ½ tsp seeds in the tempering))
  • 200 grams (7 to 8 oz) firm tofu ((non-gmo/ organic))
  • 2 tablespoons plain yogurt ((optional))
  • 1 teaspoon kasuri methi ((dried fenugreek leaves))
  • 1 tablespoon extra virgin olive oil/ butter/ ghee ((optional))
  • 1 tablespoon lemon juice (or ½ teaspoon chaat masala (optional))
  • 2 tablespoons coriander leaves (fine chopped or ¼ to ½ cup microgreens / pea sprouts as preferred)

Method

How to make Tofu Bhurji

  1. Rinse tofu with clean water, drain completely and leave it on a plate. Crumble roughly with your fingers. Keep aside.
  2. Add oil, curry leaves, onions and green chilies to a pan. Sauté for 6 mins until light golden.
  3. Stir in the ginger garlic and saute for a minute until aromatic.
  4. Add the tomatoes, salt and turmeric. Cook until completely broken down and mushy. Stir in the yogurt if using and cook for 2 more mins.
  5. Stir in the crumbled tofu and saute on a medium heat for 6 mins until cooked through.
  6. Sprinkle Kashmiri red chili powder, garam masala, cumin powder and crushed kasuri methi. Saute for 1 to 2 mins until the spices begin to smell nice. Turn off.
  7. Taste test to adjust salt. Add a tablespoon of oil or butter if it looks dry.
  8. Sprinkle chaat masala or lemon juice if you want and garnish with coriander leaves before serving over toasted bread, roti, paratha or lemon rice.

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.