Tofu Bhurji Recipe
Easy Indian style scrambled tofu made with firm tofu, spices, onions and tomatoes. It's delicious with a burst of flavors. Serve it on its own or over bread, with flatbreads or with flavored rice dishes like lemon rice, yellow rice or fried rice.
© Swasthi's Recipes
Servings: 2 to 3
Ingredients
- 1½ tablespoons oil (extra virgin coconut, olive oil or ghee)
- 1 sprig curry leaves (omit if you don't have)
- 1 small onion fine chopped (½ cup)
- 1 green chili chopped (omit for low heat)
- 1 teaspoon ginger garlic paste (or ¾ tsp each grated/ pressed)
- 1 small tomato (⅓ cup fine chopped, deseed if preferred, optional)
- ½ teaspoon sea salt
- ¼ teaspoon turmeric
- ¼ to ½ teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala
- ¼ teaspoon cumin powder (or use ½ tsp seeds in the tempering)
- 200 grams (7 to 8 oz) firm tofu (non-gmo/ organic)
- 2 tablespoons plain yogurt (optional)
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1 tablespoon extra virgin olive oil/ butter/ ghee (optional)
- 1 tablespoon lemon juice or ½ teaspoon chaat masala (optional)
- 2 tablespoons coriander leaves fine chopped or ¼ to ½ cup microgreens / pea sprouts as preferred
Instructions
How to make Tofu Bhurji
- Rinse tofu with clean water, drain completely and leave it on a plate. Crumble roughly with your fingers. Keep aside.
- Add oil, curry leaves, onions and green chilies to a pan. Sauté for 6 mins until light golden.
- Stir in the ginger garlic and saute for a minute until aromatic.
- Add the tomatoes, salt and turmeric. Cook until completely broken down and mushy. Stir in the yogurt if using and cook for 2 more mins.
- Stir in the crumbled tofu and saute on a medium heat for 6 mins until cooked through.
- Sprinkle Kashmiri red chili powder, garam masala, cumin powder and crushed kasuri methi. Saute for 1 to 2 mins until the spices begin to smell nice. Turn off.
- Taste test to adjust salt. Add a tablespoon of oil or butter if it looks dry.
- Sprinkle chaat masala or lemon juice if you want and garnish with coriander leaves before serving over toasted bread, roti, paratha or lemon rice.
Nutrition
Calories: 225kcal | Carbohydrates: 10g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 688mg | Potassium: 209mg | Fiber: 3g | Sugar: 5g | Vitamin A: 527IU | Vitamin C: 22mg | Calcium: 169mg | Iron: 2mg
