Simple, practical, and full of everyday flavour, Tofu Bhurji Vegan Bhurji is a vegan, vegetarian Indian, Vegan breakfast made with oil, red or yellow onion, and garlic in about 25 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: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 3
  • Category: Breakfast
  • Cuisine: Indian, Vegan

Ingredients

  • 1/2 tsp oil (or 2 tbsp broth for oilfree)
  • 1/2 red or yellow onion (, finely chopped)
  • 1 clove garlic (, minced)
  • 1 green chilli (, serrano or thai, finely chopped or use 2 tbsp finely chopped green bell pepper)
  • 1/2 teaspoon ground cumin (or ground coriander)
  • 1/2 tsp turmeric
  • 1/4 tsp black pepper
  • 1 medium tomato (, finely chopped)
  • 1/2 tsp salt (, divided)
  • 14 oz firm tofu (, lightly squeezed to remove extra dipping moisture and crumbled evenly)
  • 1/2 cup loosely packed cilantro
  • 1/4 tsp kala namak

Method

  1. Heat oil in a skillet over medium heat. Add onion and cook for 3 mins or until starting to get golden. Add garlic and chili and a pinch of salt and cook for another 2 mins until golden.
  2. Add turmeric, cumin, black pepper and mix in. Add tomatoes and 1/4 tsp salt and mix in, cook for a minute to soften. (Add in other veggies such as peppers, zucchini etc with the tomatoes if you like)
  3. Add cilantro, crumbled tofu and 1/4 tsp salt and mix well. Cover and cook for 2 mins (longer for dryer). Taste and adjust.
  4. Sprinkle in kala namak, and mix in for a few seconds and take off heat. Let sit for a minute before serving over toasts, pita bread or part of a breakfast bowl with roasted potatoes, crunchy greens.

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.