This quick and flavorful Indian-style tofu scramble transforms crumbled tofu into a protein-rich breakfast dish seasoned with aromatic spices, onions, and tomatoes - ready in just 20 minutes and perfect for a vegan breakfast, lunch, or dinner.
Prepare the tofu & vegetables by crumbling tofu, chopping onions, green peppers, tomatoes, and coriander leaves.
Heat ½ tablespoon oil in a pan on medium heat. Add ½ teaspoon cumin seeds and let them splutter.
Add the chopped 1 medium onions and sauté until they turn translucent.
Stir in the ¾ teaspoon ginger garlic paste and cook until the raw aroma disappears.
Add the chopped ½ cup tomatoes and cook until soft and mushy.
Add 1 cup peppers. Sprinkle ¼ teaspoon turmeric powder, ½ teaspoon chili powder, and 1 teaspoon coriander powder. Mix well.
Add the crumbled 1 block Tofu to the pan and mix thoroughly with the spice mixture. Season with 1 teaspoon salt and cook for 10 minutes, stirring occasionally. Adjust salt to taste.
Turn off the heat and garnish with chopped 1 tablespoon coriander leavesleaves.
NUTRITION
Nutrition Facts
Tofu Bhurji
Serving Size
0.5 tofu block
Amount per Serving
Calories
286
% Daily Value*
Protein
22
g
44
%
Carbohydrates
21
g
7
%
Fiber
6
g
25
%
Sugar
9
g
10
%
Fat
13
g
20
%
Sodium
221
mg
10
%
Potassium
432
mg
12
%
Vitamin D
0.1
µg
1
%
Calcium
51
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Made this recipe?Meals are better when they're shared. Tag @ThaliMethod on Insta or Tiktok or use hashtag #ThaliMethod so we can all enjoy it! or send it to a friend!