This Tofu Bhurji is a popular breakfast option at my home. It goes great over toasted bread or buns. Sometimes I also use it as stuffing in the breakfast burrito. You eat it as it is, as it is full of flavors. Or add some sauces like hot sauce, dill dressing, etc., to make it more amazing. You can also try my Vegan Shakshuka Recipe made with chickpeas and pair it with homemade bread or roasted potatoes. The post contains Helpful Tips & Tricks for making Tofu Bhurji. But if you’re in a hurry, you can also click “Jump to Recipe’ under the Heading to go directly to the Recipe Card or you can also click Recipe Card from the Table of Contents below.
⭐WHAT IS BHURJI?
Bhurji is nothing but a scramble. Hence, tofu bhurji means tofu scramble or scrambled tofu. This Indian recipe of scrambled tofu is made using Indian spices, and it is healthy & protein-rich. This is a one-pot meal that that be made in under 15 minutes, so it is a perfect breakfast option. It is made by sauteing onion, tomatoes, bell peppers, and peas with Tofu in Indian flavors. Making bhurji is so easy. And you can make the bhurji using different ingredients like paneer or eggs. You can also make bhurji more flavorful by adding sauces of your choice like hot sauce, dill dressing, etc.
🥘INGREDIENTS
TOFU: You can use any tofu for the recipe. You can use firm tofu, extra firm, or silken tofu. I feel like silken tofu works best as it gives a soft & creamy texture.OIL: You can use any oil of your choice, like olive oil, coconut oil, sesame oil, etc.VEGGIES: I have used onion, tomatoes, bell peppers, and peas in the recipe. Onions and tomatoes are used to make the base of any Indian recipe.CUMIN SEEDS: Cumin Seeds work best in Indian recipes.SPICES: Basic Indian spices are added to the tofu bhurji like turmeric powder, coriander powder, garam masala powder, mango powder, and red chili powder.GARNISH: You can garnish with cilantro, green chili, or julienned ginger.ADD-ONS: You can also add lemon juice.
See the recipe card for quantities.
🔪HOW TO MAKE TOFU BHURJI
** For the full recipe, check the recipe card below, but you refer here for step-by-step photo instructions. Add oil to the skillet. When oil is hot, add cumin seeds. When cumin seeds start to splutter, add chopped onions and saute for 2-3 minutes or until they change color. Next, add tomatoes and cook until they turn soft & mushy. Then add bell peppers and peas and cook for 1-2 minutes. Add spices, including turmeric powder, coriander powder, garam masala powder, amchur powder, and red chili powder, and saute for 1 minute. Lastly, add crumbled tofu and cook for 2-3 minutes until well combined. Garnish with cilantro leaves and serve hot!
📖SUBSTITUTIONS
Spinach- You can also add spinach along with other veggies. Chickpeas- You can also add mashed chickpeas to make chickpea bhurji. Paneer- Though the recipe won’t be vegan, adding paneer instead of tofu will taste even better.
📖VARIATIONS
Saucy- add hot sauce and gochujang sauce instead of spices to make the tofu scramble more delicious. Spicy- add more red chili powder, Kashmiri Powder, or green chilis to make it spicy.
STORAGE
You can store it in the refrigerator for 3-5 days in an air-tight container. Or you can also freeze them. Freeze the tofu bhurji in a freezer-safe container or bags like ziptops. Freeze the burji in the freezer for 1-2 months.
HEALTHY BREAKFAST RECIPES
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