Tofu bhurji is very nutritious and makes a great side dish.This 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.
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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.
Course Breakfast, Side Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 Servings
Author Bhawana

Ingredients

  • 250 Gram Tofu (silken tofu)
  • 1 Tsp cumin seeds
  • 1 Big onion chopped finely
  • 2 Medium size tomatoes chopped finely
  • 1 Tsp grated ginger
  • 1 Tsp grated garlic
  • 1/2 Cup green, yellow and red bell pepper each chopped finely
  • 1/2 Tsp red chili powder
  • 1/4 Tsp turmeric powder
  • 1/2 Tsp kitchen king powder
  • 1/4 Tsp coriander powder
  • 2 Tblsp kasoori methi
  • A pinch of asafoetida
  • Chopped green coriander
  • Salt as per taste
  • 1 Tsp lemon juice
  • 1 .5 Tblsp oil for frying

Instructions

  • 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.
  • Grate tofu and keep it aside. You can crumble it using your hands too.
  • Heat oil in kadhai/pan, add cumin seeds. Once cumin seeds starts crackling add chopped onion. Fry them till they turn golden brown.
  • 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.
  • Now add all color bell peppers, mix well and cover the lid. Cook for 2-3 min, bell peppers will become soft.
  • 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.
  • 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.
  • 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.

Notes

  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.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg