Tofu Bhurji Recipe | Scrambled Tofu Recipe

Tofu bhurji is very nutritious and makes a great side dish. Tofu, also known as bean curd, is a food product prepared by coagulating soy milk. Further pressing it to release extra liquid resulting into soft white blocks of tofu. It has gained popularity as a source of protein among vegetarian and vegan foods items in recent years.

In India, bhurji means a scrambled mixture with spices. Egg bhurji and paneer bhurji are the popular side dishes in the meal served in restaurants in India. They go very well with parathas/flatbread or with slices of bread. Tofu bhurji is a vegan dish, those who are lactose intolerant can try this bhurji which is equally tasty. Sauteed tofu with bell peppers, tomato, onion and few spices is a perfect protein-rich dish.

Now I am inclined towards tofu over paneer, I have tried substituting all paneer recipes with tofu so far. Initially, when I started and asked my husband to buy it, his answer was "you won't like the taste, so leave it". After requesting many times he finally agreed to buy one.

My first experiment was tofu paratha/stuffed tofu flatbread, and it was so delicious. Since than tofu comes home more often than paneer. Sometimes when no one shows interest in eating eggs, tofu bhurji is cooked in the kitchen with bell pepper. A great breakfast option with wheat bread, or stuff in a sandwich.

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Tofu does not have its own taste, so be generous when adding spices. A great recipe for those who are losing weight as tofu is low calorie as compared to paneer and high in protein. A great snack with green tea too. Let see how I prepare this easy, healthy, nutritious and protein-rich tofu bhurji or scrambled tofu with spices.

Tofu Bhurji | Spicy Scrambled Tofu

Ingredients                                                       4 Servings

250 Gram Tofu (silken tofu)
1 teaspoon cumin seeds
1 Big onion chopped finely
2 Medium size tomatoes chopped finely
1 teaspoon grated ginger
1 teaspoon grated garlic
½ Cup green, yellow and red bell pepper each chopped finely
½ teaspoon red chili powder
¼ teaspoon turmeric powder
½ teaspoon kitchen king powder
¼ teaspoon coriander powder
2 Tblsp kasoori methi
A pinch of asafoetida
Chopped green coriander
Salt as per taste
1 teaspoon lemon juice
1 .5 Tblsp oil for frying

Method

1. Cut the packet and drain all the water from tofu. Rinse it with fresh water and dry up with the help of a paper towel.
2. Grate tofu and keep it aside. You can crumble it using your hands too.
3. Heat oil in kadhai/pan, add cumin seeds. Once cumin seeds start crackling add chopped onion. Fry them till they turn golden brown.
4. Now add freshly grated ginger and garlic. Cook it for a min or till garlic's raw smell goes away. Add chopped tomato. Cook them till their mushy texture.
5. Now add all color bell peppers, mix well and cover the lid.  Cook for 2-3 min, bell peppers will become soft.
6. To this add salt, kitchen king powder, red chili powder, coriander powder, turmeric powder and asafoetida. Mix well and stir for a min. Add kasoori methi and mix.
7. Finally, mix crumbled or grated tofu in this mixture. Stir well for 2-3 min. Adjust salt as per taste. Add lemon juice and chopped coriander. Mix well, cover the lid and cook for 1-2 min on low flame.
8. Tofu bhurji or spicy scrambled tofu is ready to serve hot with bread toast in breakfast or serve as a side dish with roti/paratha. Garnish with chopped coriander before serving.

Note

1. Replace it with paneer/cottage cheese to make paneer bhurji.
2. Replace red chili powder with green chili if needed.
3. Any of the single color bell pepper can be used. It is not mandatory to use all three colors. I love bell peppers, so I keep the stock. If not available use any single color.
4. Instead of kasoori methi, you can use fresh methi/fenugreek leaves as well.

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