So this is what we had for breakfast this morning – an Indian Tofu Scramble (Tofu Bhurji).
This has to be my absolute favorite tofu scramble recipe! Even if you’ve had an Indian tofu scramble before (say, the yellow curry powder version at Zada Jane’s Corner Cafe), you might want to try this authentic recipe which uses neither curry powder nor nutritional yeast. It’s a completely different taste sensation!
Indian Tofu Scramble (Tofu Bhurji) Ingredients:
1 Block Extra-Firm Tofu, pressed and drained
2 Tablespoons Vegetable Oil
1 Small to Medium Onion, diced
2-4 Green Chili Peppers, chopped as finely as possible
1 Large Clove Garlic, minced or pressed
Approx. 1-inch piece of Fresh Ginger, minced or grated (more or less a tablespoon)
1 Roma Tomato, diced
1/2 Teaspoon Turmeric
1/2 Teaspoon Sea Salt
1/8 Teaspoon Kala Namak (black salt) – Optional
1/4 Teaspoon Red Chili Pepper
1/2 Teaspoon Garam Masala
Large Handful of Cilantro, chopped
Indian Tofu Scramble (Tofu Bhurji) Directions:
Heat the vegetable oil in a large skillet over medium-high heat. Add the onions and green chili peppers. Cook about 10 minutes, or until the onions are soft and translucent, and just beginning to turn a little brown.
Add the garlic and ginger and cook 2-3 minutes more.
Add the tomato, salt, red chili pepper, and turmeric. Stir and cook another 2-3 minutes, until the tomato softens.
Add the tofu, crumbling it with your hands as you add it to the skillet. Stir the tofu mixture until it becomes a nice eggy yellow, breaking up any large lumps of tofu with your spatula. Add the kala namak and stir again. Cook until the tofu is heated through, about 5 minutes. (I’m happy to stop here but my partner prefers cooking the tofu for a little while longer and actually browning it. It’s your choice!)
Add the garam masala and cilantro and stir. Cook an additional 1-2 minutes, then serve.
- This definitely goes great with bread – a traditional Indian roti, or even just toast. We’ve discovered rye toast is especially good with this.
- This scramble also makes a great filling for a wrap.
- If you are gluten sensitive, try eating with a side of potatoes (such as tater tots or hash browns).
- Kala Namak (black salt) is actually a pink salt that will give tofu an eggy flavor. If you’re not fond of the taste of eggs, leave this out.
- Do try this with the cilantro if you like cilantro – it adds a freshness and brightness to the scramble.
This looks delicious, something I have to try. Thanks for sharing.
Sent from my BlackBerry smartphone from Virgin Media
It is good, let me know how you like it! 🙂
I love this vegan scramble egg, I made it before for my lunch pack. Hope you like it as well!
Checked out your recipe and it looks yum!
I tried this today and it’s gorgeous! It’s really fresh and spicy without being too overpowering for breakfast. Thank you for the recipe I love it.
I’m so glad you liked it!!! 🙂 The cilantro and ginger really do add a nice, fresh touch, don’t they?