This tofu bhurji is inspired by my dad’s egg bhurji, but with no eggs and all the flavor. Tofu is cooked with a variety of spices, aromatics, and veggies. Enjoy it as a kathi roll or on toast!
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One of the foods I missed most after going vegan was my dad’s egg bhurji. And honestly just eggs in general, so the whole egg pricing thing helped with my fomo! My dad would make his egg bhurji whenever he thought dinner could use something extra. It was a cute little breakfast for dinner situation even though he isn’t much of a breakfast person. But I am. Tofu scrambles are like every brunch spot’s favorite vegan option but I have yet to find one with the flavors characteristic of egg bhurji. I enjoy it in a kathi roll or on avocado-chutney toast!
How to Make Tofu Bhurji
Prepare the tofu
You’ll often hear people say, “If you don’t like tofu, you must not be pressing it!” but this tip doesn’t really matter much for this recipe. I usually press it for 15 minutes or sometimes even just squeeze out as much moisture as I can with my hands. Either way, the water will evaporate as you cook. Shred it with a fork or grater.
Pick some veggies
Bell pepper, mushrooms, spinach, kale, or any leafy green…all good options.
Time to cook
You’ll start with cumin seeds, mustard seeds, and curry leaves. I know curry leaves can be hard to come by in the some places, so you can omit them if you don’t have them! It’s not a big deal.
Then add ginger, green chilis, and onions, followed by a few ground spices: coriander, garam masala, red chili powder, turmeric, and black pepper.
Don’t forget about kala namak! Kala namak, or Indian black salt, has sulfur-containing compounds that gives it an “eggy” flavor. It’s commonly used in vegan dishes to give them the flavor of eggs.
How to serve
I love making a kathi roll with some chutney and tofu bhurji inside a roti or paratha. I also love this tofu bhurji on avocado toast!
Tofu Bhurji
Ingredients
- 7 oz. firm tofu (½ block)
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 6-8 curry leaves (optional)
- 1 green chili, minced
- 1 inch ginger, minced
- ½ red onion, finely chopped
- ½ tsp ground coriander
- ¼-½ tsp garam masala
- ¼ tsp red chili powder
- ½ tsp black pepper
- ½ tsp turmeric
- ½ green bell pepper, chopped
- 1 small tomato, diced
- ½ tsp kala namak (Indian black salt)
- handful of spinach (optional)
Instructions
- Squeeze moisture out of tofu. Crumble tofu with a fork or grate it.
- Heat 1 tbsp oil over medium heat. Add mustard seeds. When they start to sputter, add cumin seeds and curry leaves.
- Add green chili and minced ginger. Stir for 2 minutes before adding onions. When the onions are translucent, add the ground spices: coriander, garam masala, red chili powder, black pepper, and turmeric.
- Add bell pepper, tomato, and kala namak. Combine well until cooked. When the bell pepper is tender, add crumbled tofu. Combine well and cover for 3 minutes. When it's done, add spinach and let it wilt in the heat.
- Serve it inside a kathi roll or on toast, possibly with avocado and cilantro chutney!
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