Tofu Bhurji

Tofu Bhurji

This tofu bhurji is so simple and quick to make. 

Tofu bhurji is traditionally made with eggs (anda bhurji), but tofu works as a great replacement for an egg free or vegan version. Bhurji literally means scrambled in Hindi. This dish is made with a few simple ingredients and has all the typical flavours you would expect in a North Indian curry; including onions, turmeric and coriander.

When I was growing up, my mum would make anda bhurji as a quick mid-week dinner when there was not much else in the fridge. We would eat it for dinner with chapatti and raita. It was such a simple but super healthy meal, as is this tofu version! This tofu bhurji curry is high in protein and low in fat, and contains a myriad of health boosting Indian spices. 

Which tofu should you use?

I use a medium firm tofu block like this one. There’s no need to press it or prepare it in any way, you can just crumble it straight into the pan. Any extra moisture will get cooked out. 

How do you get flavour into tofu?

It’s important to get plenty of flavour into the curry paste which forms the base of this curry, which is why we use different spices and season it well. The scrambled tofu pieces will then take on the flavours of the curry paste as everything gets cooked together.   

How long does tofu take to cook?

Tofu is very quick to cook, only taking around 10 minutes to heat through and take on all the other flavours in the dish. 

How do you serve tofu bhurji?

As far as curries go, tofu bhurji is a fresh and lightly spiced dish, so it is just PERFECT for brunch. I like it with smashed avocado on toasted sourdough. 

It’s also lovely in a wrap for lunch. I like to add crunchy salad and pickles.

Or try it for dinner with some naan, raita and your favourite chutney.

Not many people think of eating curry in the morning (unless you’re Asian!), but this lightly spiced tofu bhurji can be enjoyed any time of day.

Ingredients

Just a few simple ingredients make up this wonderful tofu bhurji:

• Cumin seeds
• Coriander powder
• Onions
• Turmeric
• Chilli powder
• Fresh tomatoes
• Sea salt
• Tofu
• Fresh coriander

Turmeric is the key ingredient in this dish, as it helps to give the tofu its yellow colour and a distinct flavour.

Turmeric has been widely credited for its health benefits in recent times, but it has been used in Indian cooking for centuries. One of turmeric’s main benefits is in its protective properties against chronic inflammation, which can lead to diseases such as type 2 diabetes and cancer. This dish is an easy way to get some protective turmeric into your diet.

Step by step visual 

• First add oil, cumin seeds and coriander powder to the pan and fry gently for 30 seconds. Next add the onions and cook until soft
• Add turmeric, chilli powder, fresh tomatoes and salt and cook for a few more minutes
• Crumble the tofu into the pan and stir through until coated in the curry paste. Cook the tofu through for around 10 minutes. Stir through chopped coriander and serve.

Tofu Bhurji

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• Author: noasmodernkitchen
• Total Time: 35 minutes
• Yield: 4 portions 1x
• Diet: Vegan

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Ingredients

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• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 medium onion, diced
• 1 teaspoon turmeric
• 1 vine tomato, diced
• 1/2 teaspoon chilli powder
• 1/2 teaspoon sea salt flakes
• 1 firm tofu block
• 1 handful fresh coriander leaves and stalks, finely chopped

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Instructions

1. Heat the oil in a non stick pan over a very low heat.
2. Add the cumin seeds and coriander powder to the pan, and heat slowly until aromatic. This will take around 30 seconds.
3. Add the diced onions to the pan and fry until soft, for around 10 minutes.
4. Add the turmeric, tomato, chilli powder and salt to the pan, and cook through for a couple of minutes.
5. Crumble the tofu block into the pan. Stir it around until everything is coated in the curry paste and the tofu starts to turn yellow. Cook on a low to medium heat for 10 minutes, until everything is combined and the tofu is piping hot. If it starts to stick, add a splash of water.
6. Remove from the heat and stir through the fresh coriander.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Cuisine: Indian

Nutrition

• Serving Size: 1/4 of the dish
• Calories: 152