Tofu Bhurji

Tofu Bhurji is Indian style scrambled tofu, made with firm tofu, spices and other basic pantry ingredients. It’s soft, yet firm enough to feel the texture and is loaded with flavors. If you have not been liking your bland tofu scramble, this is a must try. It’s great to eat on its own or enjoy it over bread toast. It also goes well with flatbreads, quinoa, or with flavored rice like Lemon rice or fried rice.

Bhurji is a dish usually made with eggs or paneer. Tofu is not a common ingredient in the Indian cuisine. But health enthusiasts & homecooks like me have been experimenting many dishes, replacing eggs & paneer with tofu. I’ve already shared a few in the past, like Tofu Curry, Tofu Tikka Masala and Saucy Tofu Kadai.

This Tofu Bhurji recipe is quick & simple to make for a weeknight dinner or a weekday breakfast. You won’t even realize it’s tofu and it tastes exactly like egg & paneer, with no soybean scent which many people don’t like. If you are wondering whether this tastes like egg bhurji, yes it does have a similar texture and taste but won’t have the egg flavor/smell.

At home we are not a eggy flavor fanatics. So I use little vinegar to get that thing out of my egg bhurji. But if that’s the flavor you are looking for in a Tofu Bhurji, sprinkle little kala namak/ black salt at the end to mimick the egg flavor.

While you can include many other ingredients like potatoes, carrots, peas, spinach, corn and bell peppers, I prefer to keep this simple with basic ingredients, for a quick 25 mins meal. I’ve shared a few variations in the variation section below.

What kind of tofu to use?

I prefer using firm tofu for the best texture, closer to egg bhurji. Silken and soft tofu is too soft and lets out plenty of liquid and makes the bhurji pasty. Extra firm tofu makes a drier version of the dish. So firm tofu is ideal to scramble. Look for organic or non-gmo tofu.

Ingredients

• Onions – You may use red or yellow onions. They add flavor and body to the dish. You may sub with shallots or green/spring onions.
• Ginger garlic – Use fresh ginger & garlic for the traditional flavors. But you may sub them with ground/ dry versions. You can sprinkle ¼ tsp ginger and ½ tsp garlic powder at the end.
• Green chili is used for heat. Omit it for low heat or use a dried red chili for pungent and smoky flavor.
• Ground spices – turmeric imparts a nice color, chili powder adds heat, cumin powder and garam masala infuse flavors. You may use pav bhaji masala, meat masala or dabeli masala. (Do check the ingredient labels for additives). I use homemade versions.
• Curry leaves, kasuri methi & tomatoes – I include them because I want to use them up. Herbs impart nice flavors and tomato adds tang.
• Yogurt is a game changer for me and it is one ingredient that removes the soyabean scent from tofu. You may use dairy or plant based. Apple cider vinegar works as a substitute. Dilute 1 tablespoon vinegar with 1 tablespoon water and sprinkle on the tofu after the saute, just before adding the ground spices. (other kinds of vinegar may be too strong)

Photo Guide

How to make Tofu Bhurji (step by step photos)

1. Heat a pan and add

• 1½ tablespoons oil (any, I use coconut/olive oil/ ghee)
• 1 small onion fine chopped ( about ½ cup)
• 1 sprig curry leaves
• 1 green chili chopped (omit for low heat)

2. Sauté for 6 mins on a medium heat, until light golden. Stir in 1 teaspoon ginger garlic paste or ¾ tsp each grated/ pressed. Saute for a minute until aromatic.

3. Add

• 1 small tomato (⅓ cup fine chopped, deseed if preferred, optional)
• ½ teaspoon sea salt
• ¼ teaspoon turmeric

4. Cook until completely broken down & mushy. Add 2 tablespoons yogurt if using and cook until evaporated, for 2 to 3 mins.

5. Crumble 200 grams (7 to 8 oz) firm tofu roughly with your fingers and add it. Don’t break down too much. Also note larger pieces won’t soak up the flavors well.

6. Saute on a medium heat for 6 mins until cooked through. It should still be slightly moist. Do not overcook else it will dry out.

7. Sprinkle Kashmiri red chili powder, garam masala, cumin powder and crushed kasuri methi, all over the tofu. Saute for 1 to 2 mins until the spices begin to smell nice. Turn off.

8. Taste test to adjust salt. Add ½ tablespoon olive oil or unsalted butter if it looks dry. I always add at this stage because it helps keep the tofu bhurji moist & enhances the flavor.

9. Optional – I usually add ¼ to ½ cup microgreens or 1 cup baby spinach at this stage. It’s not for flavor but for nutrition. Adding greens won’t change the flavor. If adding microgreens make sure your stove is off and do not cook them. They will wilt slightly in the residual heat. If using baby spinach cook for 2 to 3 mins until they wilt off. I don’t like using regular more mature spinach here.

10. If you are not using leafy greens, simply garnish with 2 tablespoons chopped coriander leaves.

Sprinkle ½ teaspoon chaat masala, kala namak or lemon juice if you want. Taste test first, before adding the above ingredients. I usually don’t add anything as it tastes good even without them. Serve tofu bhurji over toasted bread, roti, paratha or lemon rice.

Expert Tips

• Saute onions and tomatoes well until they lose the raw flavor completely. This step enhances the flavor.
• Adding ground spices at the end helps retain their flavors better. (rather than adding to the onion and tomatoes). Chili powder imparts a smoky aroma.

Variations

• With potato or carrot – Add 1 small potato or carrot (diced to ¾ inch) after the tomatoes are soft. Stir fry for a min and add a spash of water. Cover and cook until fork tender, yet firm. Then add the tofu. For the potato version, I add more spices.
• Bell peppers, sweet corn kernels, peas – Add them after cooking down the tomatoes. Saute until tender before adding the tofu. I don’t increase the spices for these veggies.
• Eggs – for a protein boost, you can also stir in 2 beaten eggs after sauteing the tofu for 6 mins. Increase the spices to preference.

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