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Tofu bhurji aka Indian breakfast scramble is a wholesome, simple and flavourful breakfast dish. Fresh vegetables cooked with Indian spices and protein-packed, crumbled tofu. Served over some warm toasted slices of bread, with avocado, a little vegan mayo and chili oil. The perfect vegan dish to enjoy for breakfast, lunch, or after a good workout!
What is masaledaar tofu bhurji?
- Masaledaar = spicy
- Bhurji = scramble
It’s essentially an Indian breakfast scramble, that’s healthy and super easy to make. Masladaar Bhurji is traditionally made with egg or paneer, but because this is a vegan version of egg bhurji, I used tofu. Using tofu is a great alternative as it’s packed with protein and gives us a similar texture to scrambled eggs, and even, scrambled paneer. If you love Indian food, you need to make this recipe, immediately! I may be a little biast, but this recipe is hands down better than any of the other vegan tofu scramble recipes!
This vegan tofu bhurji recipe is…
- made in one pan, and only takes 20 minutes to make!
- a great recipe for breakfast, but also, a quick brunch, lunch, or even dinner!
- also gluten-free and healthy!
- the only scrambled tofu recipe you’ll ever need!
Ingredients for the best vegan tofu bhurji
- Tofu: To make this veganized recipe of paneer bhurji, you’ll need one block of tofu. Nothing fancy like silken tofu or extra firm tofu is needed, just regular tofu. It’s healthy, and a good source of protein.
- Veggies: One bell pepper, you can use a green pepper, red pepper, or yellow. Along with two medium onions, one large tomato and green chillies.
- Whole spices: cumin seeds and fennel seeds.
- Ground spices: turmeric powder, Kashmiri chili powder, coriander powder, cumin powder, cinnamon powder and salt. If you don’t have Kashmiri chili powder, don’t replace it with regular red chili powder, use cayenne powder instead.
- Herbs: fresh or frozen coriander leaves.
- Lemon juice: from half a lemon or lime juice!
How to make the best vegan Indian scramble
To make this hearty breakfast, first start by prepping all your veggies, and then, squeeze out the excess moisture out of the block of tofu. Don’t be afraid of the tofu falling apart, because you will eventually need to crumble the tofu anyways! So get in there, and squeeze as much of the water as you can out. I like to do this over a bowl, so if anything falls into it, it can still be used.
Heat your oil of choice in a pan over medium heat. Add in the cumin seeds and fennel seeds. Once they become fragrant, add in the diced onions and chopped green chillies. Cook everything until the onions become translucent, then add in the grated ginger and grated garlic. Cook for a few seconds or until the raw garlic smell disappears.
Add in the diced bell pepper, and diced tomatoes. One of my favourite parts of this simple scramble is the different textures. There are crunchy vegetables, along with a soft, egg-like vegan scramble. To achieve this, only cook the veggies for 1-2 minutes. Add in the simple spices, give it a good mix, and cook for a further 2-3 minutes.
Crumble the tofu into small pieces right into the pan, give it a good mix, and cook for a few more minutes, around 2-3. Add the freshly chopped coriander leaves, fresh lemon juice and a pinch of ground cinnamon, mix until well combined, and turn off the heat.
What to serve with this Indian-style tofu scramble
- Bread: chapati, naan, toasted bread or sourdough.
- Avocado: sliced or mashed.
- Sauces: vegan mayo, hot sauce, chutney, or chili oil.
- Toppings: sliced onions, fresh coriander and chili flakes.
Once you try this simple vegan bhurji recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me on Instagram – I can’t wait to see your images!!
More vegan Indian recipes you’ll love:
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Ingredients
- 1 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 396 g block of tofu
- 2 medium onions (chopped)
- 2 green chillies (chopped)
- 1/2 tbsp grated garlic
- 1 tsp grated ginger
- 1 bell pepper (chopped)
- 1 large tomato (chopped)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp ground turmeric
- 2 tsp Kashmiri chilli powder (or cayenne powder)
- 1/2 juice from a lemon
- salt (to taste)
- 1/8 tsp ground cinnamon
- 1/4 cup chopped coriander
Instructions
- Heat oil in a pan over medium heat. Add in cumin seeds and fennel seeds, and cook until fragrant. Mix in the onions and green chillies, and cook until the onions are translucent. Add the grated ginger and grated garlic, and cook for a few seconds. Add chopped bell pepper and chopped tomato and cook for another 1-2 minutes. Add in ground cumin, ground coriander, ground turmeric, salt, and Kashmiri chilli powder, and cook for 2-3 minutes.
- Crumble tofu into small pieces, directly into the pan, mix and cook for 2 minutes. Add the lemon juice. fresh coriander leaves, and ground cinnamon. Mix until well combined, and remove from heat. Enjoy with some warm toasted bread, avocado, vegan mayo and chili oil!
Nutrition
- Calories: 142
