Tofu Bhurji Recipe (Tofu Scramble)  

Tofu bhurji is an Indian vegetarian dish that’s inspired by scrambled eggs. 

Bhurji is the Hindi word for scrambled and this recipe involves preparing tofu in the same way as scrambled eggs, then giving it an extra kick with some delicious spices. 

Not only is this tofu scramble incredibly delicious, you can have it on the table in just 15 minutes! It’s a great breakfast choice for busy mornings, quick lunches, or simple weeknight dinners. 

You’ll find how to make tofu bhurji in this post, so get ready to dig in.

Ingredients To Make Tofu Bhurji

Here are the ingredients you’ll need to make tofu bhurji at home:

• 1 block (14 oz) extra-firm tofu – Pressed for 20 minutes to remove excess moisture.
• 1 tablespoon cooking oil – Choose a neutral oil like vegetable or sunflower oil.
• 1 teaspoon cumin seeds – For a traditional Indian flavor.
• 1 tablespoon freshly grated ginger (or 1 teaspoon ginger paste) – Adds a warming spice.
• 1 small onion, finely chopped – For added sweetness and texture.
• 1 small bell pepper, chopped – Adds color and crunch.
• 1 medium tomato, finely chopped – Provides juiciness and flavor.
• ¼ teaspoon turmeric powder – For a hint of earthiness and color.
• ½ teaspoon garam masala – Adds depth to the flavor.
• ¼ teaspoon red chili powder – Adjust based on your spice preference.
• Salt to taste – Adjust as per your liking.
• 1 tablespoon fresh lime juice – Adds brightness and freshness.
• 2 tablespoons chopped fresh coriander (cilantro) – For garnish.

Making Tofu Bhurji: Method

Once you have your ingredients, follow these steps to make tofu bhurji at home.

1. Begin by pressing your extra firm tofu with a heavy item for 20 minutes. This will remove any additional moisture.

2. Use your fingers to work the tofu into crumbly pieces, then set aside.

3. Heat your cooking oil in a pan, then add some cumin seeds to the oil.

4. Once the cumin begins to splutter, add green chilies and fresh ginger. Saute the pan’s contents for several seconds.

5. Add bell peppers and onions to the mix. Saute until the vegetables turn soft or for two to three minutes.

6. Add the dry spices and well-chopped tomatoes to the pan. Garam masala, red chili powder, and turmeric work best here. Cook for two to three minutes until the tomatoes soften.

7. Transfer the crumbled tofu to the pan and stir to combine. Cook the pan’s contents on moderate-low heat for two minutes.

8. Add a squeeze of lime juice and coriander seeds for garnish, then turn off the heat. Enjoy immediately while hot. 

Storing Tofu Bhurji

Tofu bhurji is best enjoyed fresh out of the pan, but you can keep the dish in an airtight container for up to three days in the fridge. Make sure the dish cools fully before adding it to the container. 

If the dish feels dry out of the fridge, add a little milk and heat it over a pan for a minute or two. The milk will help the tofu turn tender and juicy.

Final Thoughts

Tofu bhurji is a delicious Indian dish with a fabulous texture. It’s a great alternative to scrambled eggs and is veggie and vegan-friendly. 

Remember to use extra firm tofu for the best results, as firm and silken tofu will be too mushy. 

Feel free to add any extra vegetables that you like. Broccoli, kale, and well-chopped carrots all taste great. You can also swap the spices for your favorite ones, like chaat masala, white pepper, or paprika. 

We hope you enjoy making this delicious tofu bhurji recipe!