Tofu Bhurji (Indian Scrambled Tofu)
Prep
10m
Cook
20m
Total
30m
Serves
4
Cal
280
“Get ready for a vibrant, flavorful scramble that brings the heart of Indian comfort food right to your breakfast table!”
Get ready for a vibrant, flavorful scramble that brings the heart of Indian comfort food right to your breakfast table! Inspired by Indian flavors, this easy-to-make tofu bhurji (indian scrambled tofu) comes together with just a handful of ingredients and yields 4 generous servings. At 280 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 30 minutes (10 min prep, 20 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Instructions
- 1
Press the tofu to remove excess water. You can do this by wrapping it in a clean kitchen towel and placing a heavy object on top for at least 15-20 minutes. Once pressed, crumble the tofu into small pieces using your hands or a fork. It should resemble scrambled eggs.
- 2
Heat the oil in a large non-stick pan or skillet over medium heat. Once hot, add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 3
Add the grated ginger, minced garlic, and chopped green chilies to the pan. Sauté for another 1-2 minutes until fragrant.
- 4
Stir in the chopped tomato and cook for 3-5 minutes, until it softens and breaks down, forming a saucy base.
- 5
Add the turmeric powder, ground cumin, ground coriander, and garam masala. Mix well and cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- 6
Add the crumbled tofu to the pan. If using, add the thawed peas now as well. Gently mix everything together, ensuring the tofu is well coated with the spice mixture. Cook for 5-7 minutes, stirring occasionally, allowing the tofu to absorb the flavors and lightly brown.
- 7
Season with salt and freshly ground black pepper to taste. Continue to cook for another 2-3 minutes, adjusting seasonings as needed.
- 8
Stir in the fresh cilantro. Remove from heat.
- 9
Serve hot with warm parathas, roti, toast, or as a flavorful side dish. Garnish with extra fresh cilantro if desired.
Pro Tips
This recipe is quick to prep, so have all your ingredients measured and ready before you start cooking for the smoothest workflow.
This recipe packs 20g of protein per serving. For even more protein, add a scoop of plant-based protein powder or extra beans.
If you have a wok, use it. The high heat and shape create better texture and flavor development than a regular pan.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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