The Tofu Bhurji Recipe is a delicious vegan take on the popular Indian egg scramble known as bhurji or scrambled curry. This recipe uses crumbled tofu and veggies like onions, tomatoes, garlic, ginger and traditional Indian spices to create a flavorful, protein-packed dish.

Tofu bhurji makes for a quick, easy and healthy breakfast, lunch or dinner that the whole family will love. It takes about 20 minutes from start to finish. You likely have all the ingredients on hand. Serve it with rice, chapati or naan bread.

Ingredients You’ll Need

To make this flavorful tofu bhurji recipe, you’ll need:

Tofu and Veggies

  • Extra Firm Tofu
  • Onion
  • Tomatoes
  • Green Chilies
  • Fresh Cilantro
  • Frozen Peas

Spices and Seasonings

  • Cumin Seeds
  • Ground Coriander
  • Ground Turmeric
  • Red Chili Powder
  • Garam Masala
  • Salt

That’s it! Now let’s learn how to put it all together.

How To Make Tofu Bhurji?

Follow these simple steps to make tofu bhurji at home:

1. Drain, Rinse and Crush the Tofu

Start by draining and rinsing a 14oz block of extra firm tofu. Then gently squeeze out as much water as possible using a dish towel or paper towels.

Next, crumble the tofu into small pieces using your hands. Set aside.

2. Chop Onion, Tomato and Chili Pepper

Finely dice 1 small onion into 1⁄4 inch pieces.

Chop 1 large tomato into 1⁄2 inch chunks.

Thinly slice 2 small green chili peppers.

Roughly chop a handful of cilantro leaves and tender stems.

Set the prepped veggies aside.

3. Sauté Spices and Onion

Heat 2 Tbsp oil in a large skillet over medium heat. Once hot, add:

  • 1 tsp cumin seeds
  • 1 cup diced onion

Cook for 5 minutes, stirring frequently, until the onion softens and turns translucent.

4. Add Tofu plus Spices and Sauté

Next, stir in the crumbled tofu along with these ground spices:

  • 2 tsp coriander
  • 1⁄2 tsp turmeric
  • 1 tsp red chili powder
  • 1⁄4 tsp garam masala

Mix everything well and cook for 5 more minutes.

5. Add Tomato and Finish Cooking

Next add the chopped tomato and green chilies.

Pour in 1⁄4 cup water. Cover and cook for 5 minutes, allowing the tofu to soak up flavors.

6. Finish with Cilantro and Peas

Finally, mix in the chopped cilantro and 1⁄2 cup frozen peas.

Cook uncovered for 2 minutes just until the peas are heated through.

Remove from heat. Add salt to taste.

Tofu Bhurji Recipe: Add Peas at the End

Follow these pro tips for out-of-this-world tofu bhurji:

  • Use very firm or extra firm tofu so it retains shape when crumbling. Avoid silken and soft varieties.
  • Drain, rinse and firmly press the tofu before crumbling to prevent splattering.
  • Add spices early on so flavors penetrate into the tofu.

How to Serve Tofu Bhurji

This easy tofu bhurji recipe goes great with basmati rice, chapati, paratha or naan. Or serve it stuffed inside a warm whole wheat pita or sandwich bread. It also makes a tasty taco or burrito filling paired with your favorite toppings like guacamole or salsa.

Garnish with extra chopped cilantro or green onion. Enjoy this flavorful tofu scramble hot off the stove! It also tastes great at room temperature or reheated the next day.

Tofu Bhurji Recipe: Nutrition Information

This vegan scramble is packed with good nutrition:

  • Protein – Tofu provides plant-based protein to help build muscles.
  • Fiber – Onions, tomatoes, peas and cilantro supply gut-healthy insoluble and soluble fiber.
  • Vitamin C – Fresh tomatoes offer immune-supporting vitamin C.
  • Iron – Spinach boosts the iron content to prevent anemia.

So eat up and feel good! This nourishing scramble makes a fabulous fast, meatless meal any time of day.

Tips for Making the Best Tofu Bhurji Recipe

Follow these pro tips for out-of-this-world tofu bhurji:

  • Use very firm or extra firm tofu so it retains shape when crumbling. Avoid silken and soft varieties.
  • Drain, rinse and firmly press the tofu before crumbling to prevent splattering.
  • Add spices early on so flavors penetrate into the tofu.
  • Fry on high-ish heat initially to brown the tofu for extra flavor.
  • Add tomato towards end to keep bright color rather than turning brown.
  • Add frozen peas at end so they retain shape and color. Thaw first if using fresh peas.
  • Leftovers will thicken up in fridge. Loosen with splash of nondairy milk before reheating.

This easy recipe is sure to become a go-to! Now over to you.

Frequently Asked Questions

Still have questions about making tofu bhurji? Here are answers to some commonly asked questions:

What type of tofu works best?

Choose very firm or extra firm tofu so it maintains shape when crumbled, instead of turning mushy. Avoid soft or silken varieties.

Can I use regular firm tofu?

You can but it may be more delicate and prone to breaking apart. For best texture and appearance, opt for extra firm.

What oil should I use?

I suggest avocado, grapeseed or coconut oil which have high smoke points. Avoid olive oil which can burn at higher heat.

How long does it last refrigerated?

Tofu bhurji stays fresh 3 to 5 days stored in an airtight container in the fridge. The texture may firm up when chilled. Simply stir in splash of nondairy milk when reheating.

Can I freeze the leftovers?

Yes! Let it cool completely first, then transfer into freezer bags or containers. It will keep 2 to 3 months frozen. Thaw overnight in fridge before reheating. Add extra liquid when warming up.


I hope you enjoy this easy, nutritious tofu bhurji recipe as a yummy meatless breakfast, lunch or dinner. Scrambled tofu makes for a fast, high protein meal that takes just 20 minutes start to finish.

Did you enjoy this tofu bhurji recipe? Follow us on Instagram @ketotacosalad for more delicious keto recipes and mouthwatering food photos!

Myra Henry created the Keto Taco Salad blog to share my favorite delicious low-carb recipes without sacrificing flavor. when i started the keto diet 2 years ago, I discovered a love for making healthy Mexican dishes like keto taco salads. My blog features easy keto taco salad recipes and tips for keto success.

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