Tofu Bhurji

Course: Breakfast, Dinner, Lunch

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: servings

Calories: 222kcal

Author: Shruthi Baskaran-Makanju

My tofu bhurji is a vegan take on paneer bhurji — golden, spiced scrambled tofu with tomatoes, ginger, and cilantro. 14g protein per serving in about 20 minutes.

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Ingredients

2 14-oz blocks extra-firm tofu drained and pressed
2 tablespoons neutral oil such as vegetable or avocado
1 teaspoon cumin seeds
1 medium onion finely diced
2 serrano peppers finely chopped
3 cloves garlic minced
1 tablespoon fresh ginger minced
1 medium tomato finely diced
½ teaspoon ground turmeric
½ teaspoon ground coriander
½ teaspoon garam masala
½ teaspoon chili powder
¾ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons fresh cilantro chopped
1 medium lemon juiced, ~1 tbsp, optional
1 tablespoon chopped fresh cilantro for garnish
2 lemon slices for serving

Instructions

Using your hands or a fork, crumble the pressed tofu into bite-sized pieces that resemble scrambled eggs. Don't worry about making them perfectly uniform—varied sizes add texture.
Heat oil in a large skillet over medium heat until shimmering. Add cumin seeds and let them sizzle for 15-20 seconds until fragrant and starting to pop.
Add onion and serrano peppers. Cook for 3-4 minutes, stirring occasionally, until the onion is softened and starting to turn golden at the edges.
Add garlic and ginger. Stir for 30 seconds until fragrant.
Add diced tomato and cook for 3-4 minutes, stirring occasionally, until the tomatoes break down and become jammy. The oil should start to separate from the masala at the edges of the pan.
Add turmeric, coriander, garam masala, chili powder, salt, and black pepper. Stir for 30 seconds to toast the spices and coat the tomato mixture.
Add the crumbled tofu to the skillet. Stir well to coat the tofu evenly with the spice mixture. Cook for 4-5 minutes, stirring occasionally, until the tofu is heated through and has absorbed the flavors. The tofu should take on a golden-yellow color from the turmeric.
Remove from heat. Stir in chopped cilantro and lemon juice if using. Garnish with additional cilantro and lemon slices. Serve hot.

Notes

Press the tofu for at least 15 minutes before cooking — excess moisture prevents the spices from absorbing properly
Cook tomatoes until they break down completely and oil separates at the edges — this creates the proper masala base.
Don't skip the turmeric — it gives bhurji its characteristic golden color and earthy flavor
For less heat, remove seeds from the serrano peppers or use just one
Refrigerate leftovers in an airtight container up to 4 days; flavors improve on day 2. Reheat in a skillet over medium heat for 3–4 minutes, adding a splash of water if dry, or microwave 1–2 minutes.
Don’t freeze — tofu texture becomes spongy.

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