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Basic Tofu Bhurji | Curry Tofu Scramble

Tofu bhurji is an Indian Style Tofu Scramble recipe that is delicious, easy to make, and a protein rich vegetarian dish - Vegan, Gluten-free, low-carb and Keto Friendly dish.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: curry, Side Dish
Cuisine: Indian
Keyword: basic bhurji, crumbled tofu, Indian Style Tofu Scramble, tofu bhurji, tofu curry, tofu scramble
Servings: 2
Author: Sireesha
Cost: $3

Ingredients

Masala Ingredients

  • 20 red chillies use 10 byadagi or kashmiri chillies for less heat
  • 1 tbsp coriander seeds
  • 1½ tsp cumin seeds

Tofu Bhurji Ingredients

  • 1 block extra-firm tofu
  • 2 tbsp oil (coconut or olive oil or mustard)
  • ½ tsp black gram (urad dal)
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds / jeera
  • few curry leaves
  • 2 red chillies broken
  • salt to taste

Instructions

  • Drain water from Tofu box, then wrap it in a thick cloth napkin lined with a paper towel. Keep aside for 20 minutes to drain the excess moisture.

For Masala

  • Heat a pan with 1 tsp oil, add red chillies (may use combination of regular hot chilllies and byadagi kind), coriander seeds, and cumin seeds.
  • Roast the masala ingredients on low-heat until golden brown. Do not burn the spices.
  • Transfer them into a blender and blend them to a fine powder. Keep it aside.

Curry Preparation

  • Now unwrap the tofu, and crumble the tofu gently with your fingers and keep aside.
  • Heat a wide pan with oil, add urad dal, mustard seeds, cumin seeds, curry leaves and red chilly.
  • When the dal turns brown, add crumbled tofu into the pan.
  • On low medium-heat, keep stirring the tofu frequently.
  • Keep cooking the tofu until you see no moisture from the tofu on the pan.
  • Now add desired amount of masala prepared, and salt. Cook on low heat for 1-2 minutes.
  • Now the basic tofu scramble/burji is ready to serve with a roti or bread.

Notes

  1. For best results use extra firm or firm tofu.Texture of tofu bhurji will be exactly same as paneer bhurji.
  2. Use onions, tomatoes, bell peppers for variations and follow the recipe paneer bhurji. except paneer, use tofu. 
  3. Make the masala double or triple quantities, and store in a glass bottle for future use. You can use this masala for any vegetable curry and gravy curries.
  4. If you have leftover bhurji, you can use as a filling for stuffed paratha, puff pastry, or a sandwich.
  5. You can also add shredded broccoli and some greens like spinach or kale.
  6. If you a Non-Vegan follow the same recipe and replace Tofu with Paneer (cottage cheese) or mix of both.
  7. Replace pav bhaji masala with garam masala to give it a twist.
  8. You can also sprinkle some sesame seeds to finish off and for added nutrition.