Tofu Bhurji - Vegan Bhurji or Akoori. Indian Scrambled eggs. Tofu scrambled with onion, tomato, cilantro and cumin for a delicious Eggless Bhurji Scramble Breakfast. Vegan Glutenfree Nutfree Recipe.Can be soyfree with chickpea flour tofu

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.