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Tofu Bhurji (Masala Scramble) (V)

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I need to preface by saying, I love this recipe! It is so quick, easy and filling and the leftovers lasted me for quite a while. It’s a take on the traditional Indian Paneer or Egg bhurji, which usually involves crumbled paneer cheese or egg and some veggies in a tomatoey spicy gravy. The difference between this and a traditional scrambled egg is that I added a bit more tomatoes so the tofu was really soaking in a spiced almost-gravy.  It was so delicious!

Health Stuff: Now that the Whole Foods Plant Based diet has become so popularized people are always looking for a vegetarian protein source. This is one that doesn’t skimp on flavor. Specifically, it alters the texture of tofu which is the biggest complaint I’ve heard from people who eat meat. Turmeric is totally en-vogue right now too! It’s been used in my family for generations and is so good for you! It’s an antiseptic and has anti-inflammatory properties.

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There is just minimal Prep in this recipe: chopping the veggies and crumbling the tofu. The rest is just a cinch!

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Print Recipe

Tofu Bhurji (Masala Scrambled Tofu)

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 block tofu Firm for softer consistency
  • 2 large tomatoes finely chopped
  • 1 med onion chopped
  • 1/2 red pepper chopped
  • 1/2 green pepper chopped
  • 1 tsp Cumin seeds
  • 1 tsp Turmeric powder
  • 2-3 green chillies chopped
  • 1 tsp Grated Ginger
  • 1 Pinch of garam masala powder
  • Cilantro For garnish

Instructions

PREP:

  • Using a fork, crumble the tofu. Let it drain in a muslin cloth if you like, but since this recipe is slightly wet, it doesn’t matter if you skip that step.
  • Finely chop all the veggies.
  • Grate the ginger (about 1 tbsp)

TO PREPARE:

  • In a skillet, heat 2-3 tsp of oil. Add cumin seeds.
  • When cumin seeds sputter, add chopped onions and 1 tbsp grated ginger and green chillies to taste.
  • When onions become transluscent add the tomatoes. Allow the tomatoes to cook down on high heat until they start to break down and get soft. Add 1 tsp of turmeric.
  • Add peppers of choice, (I used green and red) and the tofu
  • Add water if the sauce is too thick.
  • Salt liberally and simmer for 5 minutes until the tofu absorbs the flavors.
  • Sprinkle some garam masala over the top
  • Garnish with cilantro and serve with chapatis, bread or rice!

About Karunya