Indian · dinner

Tofu Bhurji

Name: Tofu Bhurji
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: Firm tofu, 1 block (14 oz); Olive oil, 1 tbsp; Onion, chopped, 1 medium; Tomato, chopped, 1 medium; Green bell pepper, diced, 1/2 cup; Garlic, 2 cloves; Fresh ginger, grated, 1 tsp; Green chili, 1; Cumin seeds, 1/2 tsp; Ground turmeric, 1/2 tsp; Lemon juice, 1 tbsp; Fresh cilantro, 2 tbsp; Whole-wheat flour for rotis, 2/3 cup; Salt, to taste; Garam masala, 1 tsp

Crumbled tofu scrambled with onion, tomato and Indian spices, with a side of toasted whole-wheat roti.

25 min2 servings

54042g47g26g

A plant-based take on egg bhurji. Press the tofu briefly so it scrambles into dry, fluffy crumbles.

Ingredients

Firm tofu1 block (14 oz)
Olive oil1 tbsp
Onion, chopped1 medium
Tomato, chopped1 medium
Green bell pepper, diced1/2 cup
Garlic2 cloves
Fresh ginger, grated1 tsp
Green chili1
Cumin seeds1/2 tsp
Ground turmeric1/2 tsp
Lemon juice1 tbsp
Fresh cilantro2 tbsp
Whole-wheat flour for rotis2/3 cup
Saltto taste
Garam masala1 tsp

Steps

Press the tofu with a towel for 10 minutes to remove extra water.
Warm the oil, add cumin, then onion, garlic, ginger, green chili and bell pepper. Cook for 5 minutes.
Add the tomato, turmeric and salt and cook until soft and saucy.
Crumble in the tofu, add garam masala, and cook for 6 to 8 minutes until the moisture cooks off.
Finish with lemon juice and cilantro. Serve with rotis made from the flour.

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Adapted from Vegan Richa