Indian-Style Scrambled Tofu (Tofu Bhurji)
Easy, healthy Indian-style scrambled tofu full of spices and protein — a quick vegan breakfast or light meal ready in 20 minutes.
Ingredients
Equipment
Method
- Press the firm tofu between paper towels or a clean cloth to remove excess water if needed. Then crumble the tofu gently with your hands or fork into small pieces.
- Heat oil in a frying pan over medium heat. Add cumin seeds and let them splutter for a few seconds.
- Add chopped onion and sauté until it becomes soft and slightly golden, about 2–3 minutes.
- Add chopped tomato and green chili; sauté for another 2 minutes until tomatoes soften.
- Sprinkle turmeric powder, red chilli powder (if using), garam masala and salt. Mix well so spices coat the vegetables.
- Add the crumbled tofu into the pan, stirring gently so tofu mixes well with the spice-onion-tomato mixture. Cook for about 4–5 minutes until tofu is heated through.
- Taste and adjust salt or spices if needed. Turn off the heat. Garnish with chopped coriander leaves. Serve hot with roti, paratha, bread or as filling for wraps.
Notes
For softer texture, you can use silken tofu — drain well before crumbling. You may add diced bell peppers or spinach for extra veggies and fibre. Best eaten fresh; store leftovers in fridge and use within 1–2 days.